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Beef Braciola

Sliced Italian beef braciola revealing a savory breadcrumb, Parmesan, pancetta, and herb filling, served in rich tomato sauce.
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Italian Beef Braciola features thin slices of beef rolled around a savory filling of breadcrumbs, Parmigiano-Reggiano, pancetta, garlic, and fresh herbs. The rolls are browned, then slowly braised in a rich San Marzano tomato sauce with red wine until fork-tender. Serve with pappardelle pasta for a satisfying Italian dinner.

Ingredients

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For the Braciole

  • 1 1/2 pounds thin-sliced top round (milanesa), 8 large pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup breadcrumbs
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 3 ounces pancetta, finely diced
  • 1/4 cup finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh basil
  • 1 small garlic clove, minced
  • 1/2 small yellow onion, very thinly sliced lengthwise
  • Olive oil, as needed for sautéing the onion

For the Sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 3 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1 cup dry Merlot
  • 1 (28-ounce) can whole peeled San Marzano tomatoes, hand-crushed
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

For Serving

  • 8 ounces Pappardelle
  • Chopped fresh Italian parsley

Instructions

  1. Prepare the beef. Select 4 broad pieces of top round and gently pound any thicker areas to an even ⅛–3/16-inch thickness; season both sides with kosher salt and black pepper.
  2. Sauté the onion. Heat a small amount of olive oil over medium-low heat; add the thinly sliced onion and cook until very soft and lightly golden, then remove from the heat and let cool.
  3. Make the filling. Combine the breadcrumbs, Parmigiano-Reggiano, pancetta, parsley, basil, and garlic until evenly distributed.
  4. Fill and roll the braciole. Divide the filling evenly over the beef, leaving a small border; top with the sautéed onion, roll each piece tightly, and secure with kitchen twine.
  5. Brown the braciole. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat; brown the rolls well on all sides, then transfer to a plate.
  6. Cook the soffritto. Reduce the heat to medium; add the onion, carrot, and celery and cook for 8–10 minutes, until softened and beginning to brown.
  7. Develop the tomato base. Add the tomato paste and cook for 2–3 minutes, until it darkens to brick red; add the garlic and cook for 30–45 seconds.
  8. Deglaze with the wine. Add the Merlot, scraping up the browned bits from the bottom of the pot, and simmer until reduced by about half.
  9. Build the sauce. Add the hand-crushed San Marzano tomatoes, salt, and black pepper and bring to a gentle simmer.
  10. Braise the braciole. Return the rolls and any accumulated juices to the Dutch oven, spoon sauce over the top, cover, and braise at 250°F; begin checking for tenderness after 75–90 minutes. The beef is ready when a fork or thin knife slides through with very little resistance.
  11. Cook the pappardelle. Near the end of the braise, cook the pasta in well-salted water until al dente; drain and toss with enough of the braciola sauce to lightly coat.
  12. Rest and serve. Remove the braciole from the sauce, remove the twine, and rest for 5–10 minutes; serve one braciola with the pappardelle, spoon over additional sauce, and finish with chopped parsley.

Find it online: https://foodienoise.com/beef-braciola/