Italian Beef Braciole simmered slowly in a rich tomato sauce. This comforting southern Italian dish features thin slices of beef rolled with prosciutto, pecorino, garlic and fresh herbs. It’s perfect for a traditional Italian Sunday lunch.
Quick recipe snapshot
- Authentic southern Italian recipe.
- A hearty, comforting Sunday lunch full of flavour.
- Made with simple ingredients and easy to adapt.
- Can be served as a primo (a small pasta course) and then as a secondo (the main course).
Table of Contents
- Quick recipe snapshot
- Ingredient notes and substitutions
- Visual walk-through of the recipe
- How to serve Braciole the Italian way
- Filling options
- Recipe tips
- More Italian dinner recipes you might like
- Full Recipe
Beef braciole (also called involtini) is a warm, homey dish ideal for a relaxed family meal. This version is typical of Puglia in southern Italy, though fillings vary across regions.
The technique is straightforward: slice the beef thinly, pound it flat, layer the filling, roll and secure with toothpicks, then brown and simmer in tomato passata until tender.
Serve with sides such as roasted potatoes, sautéed broccolini or peas with pancetta to complete the meal.
Ingredient notes and substitutions
- Beef: Top or bottom round (silverside) is traditional. You can use sirloin or flank, or swap to pork or veal if preferred.
- Pecorino cheese: Pecorino Romano or Parmigiano Reggiano both work well.
- Fresh herbs: Basil is classic; parsley is a good substitute.
- Prosciutto: Adds depth to the filling and sauce. Good-quality ham can substitute if needed.
- Garlic: Use fresh garlic for the best flavour.
- Passata: Smooth tomato purée creates a rich sauce quickly; canned plum tomatoes can be used instead.
Visual walk-through of the recipe
Step-by-step photos are provided to guide you. The full written instructions are in the recipe card below.
Cut the beef into about 1/4 inch (1/2 cm) slices and pound to about half the thickness with a meat mallet or rolling pin.
Season each slice with salt and pepper, top with a slice of prosciutto, a little chopped garlic and parsley, and a slice of pecorino in the centre. Roll tightly and secure with a toothpick.
Repeat with the remaining slices until all are filled and rolled.
Heat olive oil in a large pot and brown the braciole on all sides. Pour in the passata, ensure the rolls are mostly covered, then reduce the heat, cover and simmer gently for about 2 hours until the meat is tender.
When cooked, stir fresh basil into the sauce and serve.
How to serve Braciole the Italian way
Traditionally, a small portion of the tomato sauce is tossed with pasta and served as a primo (first course). The braciole are then presented as the secondo with a little of the remaining sauce and simple sides such as sautéed greens, beans, grilled vegetables or roasted potatoes.
This approach uses one pot for both starter and main, freeing you to prepare sides while the braciole simmer. It’s a rustic, aromatic meal that brings the family together.
Filling options
Braciole are highly versatile. In Naples you’ll often find them filled with pine nuts and raisins (without prosciutto), while the Pugliese style commonly includes cured ham and cheese.
Be creative but keep fillings simple—too much stuffing can make rolling and cooking more difficult.
Recipe tips
Beef thickness: Have the butcher slice the meat thinly if needed. Aim for 1/4 inch (1/2 cm) before pounding; large round slices can be halved lengthwise first.
Use toothpicks: They keep the rolls secure and prevent the filling from escaping while simmering.
Prepare ahead: Roll the braciole in advance and refrigerate until ready to brown and cook. The finished dish also reheats well.
Storage: Leftovers keep in the fridge for about 2–3 days or can be frozen. Thaw completely before reheating until piping hot.
More Italian dinner recipes you might like
- Lasagne al Forno (beef lasagna)
- Ossobuco Milanese (braised veal shanks)
- Steak Pizzaiola
- Spinach and Ricotta Cannelloni
- Florentine Steak (Bistecca alla Fiorentina)
If you make this Beef Braciole recipe, please leave a comment to share how it turned out. I love hearing from readers and home cooks.
Step By Step Photos Above
Photos, helpful tips and video make this easy to follow.
Italian Beef Braciole
By Emily
Equipment
- Toothpicks (for securing the meat)
- Meat mallet or rolling pin
- Baking parchment
Ingredients
- 1.3 lbs top or bottom round beef roast (can also use sirloin or silverside) (600g)
- 8–10 slices prosciutto
- 2 garlic cloves, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 8–10 slices pecorino cheese
- 3 cups passata (pureed tomatoes) (700g)
- 1 tbsp fresh basil, chopped
- 1 tbsp olive oil
Instructions
- Cut the beef into 1/4 inch (1/2 cm) slices against the grain. Pound to half the thickness with a meat mallet or rolling pin.
- Season each slice with salt and pepper and lay a slice of prosciutto on top.
- Sprinkle a little garlic and parsley, place a slice of pecorino in the centre, roll up and secure each end with a toothpick.
- Heat the olive oil in a large pot and brown the braciole on all sides. Add the passata, ensure the braciole are covered, reduce heat, cover and simmer slowly for about 2 hours.
- Stir fresh basil into the sauce before serving.
How to serve it traditionally
- Remove the cooked braciole and keep warm. Toss the sauce with freshly cooked pasta for a small primo, then serve the braciole as the main with a little reserved sauce and simple sides.
Notes
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- When using canned tomatoes, quality makes a difference—choose a reliable brand for best flavour.
- All vegetables are medium sized unless stated otherwise.
- All recipes are tested and developed using a fan (convection) oven where applicable.
Nutrition
| Carbs: 18 g
| Protein: 39 g
| Fat: 18 g
Nutrition information is an approximation.