Italian Beef Braciole Recipe: Hearty Stuffed Rolled Beef

EAT

ANNA'S KITCHEN

Italian Beef Braciole Recipe: Hearty Stuffed Rolled Beef

This dish is tender, hearty, and packed with tradition, perfect for serving over pasta, creamy polenta, or with crusty bread to soak up that incredible sauce.

By Anna Prezio

@thatladyanna

March 26, 2025

By Anna Prezio

Ingredients

10

slices beef sirloin (1/4-inch thick)
36

oz homemade marinara sauce (recipe below)
1/2

glass Gratsi Red
Italian parsley, finely chopped
Parmesan cheese, grated
Salt & black pepper, to taste
Butcher’s twine (18 inches)
Olive oil for searing
For Homemade Marinara Sauce:
3

lbs Roma tomatoes (or 2 cans whole tomatoes)
4

tbsp olive oil
1

garlic clove, crushed
Fresh basil, to taste
Salt & pepper, to taste

Instructions

TOTAL TIME

3 hours

10 servings

Nothing says authentic Italian comfort food like slow-simmered beef braciole in a rich, homemade marinara sauce! Made with thinly sliced sirloin, fresh parsley, garlic, and Parmesan, each roll is seared to perfection before being deglazed with Gratsi Red, adding deep, bold flavor. The secret? A slow, gentle simmer for 2-3 hours, letting the flavors meld into something truly special. This dish is tender, hearty, and packed with tradition, perfect for serving over pasta, creamy polenta, or with crusty bread to soak up that incredible sauce. Pair it with a glass of Gratsi Red, and you have a meal straight from an Italian Sunday table. Who’s ready to dig in? Serve this alongside Salmon with Lemon and Honey for a contrast of flavours, or pair it with Baccalà di Nonna Gemma and Frittelle di Patate e Cipolle for a full Italian Sunday spread.

A kitchen countertop with raw steak, fresh parsley, garlic, pepper, salt, sugar, butcher’s twine, a jar of sauce, and a glass and box of Gratsi red wine, with a modern stove and dark cabinets in the background.

STEP 1: Season and Roll

Season & Roll: Lay beef slices flat, season with salt, pepper, parsley, garlic, and Parmesan. Roll tightly and secure with twine.

Several raw steaks are laid out on a parchment-lined tray, topped with chopped fresh herbs and grated cheese, ready for cooking. A kitchen with jars and appliances is visible in the background.

STEP 2: Sear the Braciole

Sear the Braciole: Heat olive oil in a pan over medium-high heat. Sear on all sides until golden brown.

A split image: on the left, a decorative plate holds uncooked beef rolls tied with string in a kitchen; on the right, the beef rolls are cooking and browning in a frying pan.

STEP 3: Deglaze with Red Wine

Deglaze with Gratsi Red: Let it cook down before adding braciole to simmering marinara sauce.
Instructions for marinara sauce: 1. Blend tomatoes until smooth. 2. Sauté onions and garlic in olive oil, then season. 3. Stir in blended tomatoes and simmer for 45 minutes. 4. Add fresh basil before serving.

STEP 4: Slow Cook

Slow Cook: Cover and let cook on low for 2-3 hours, stirring occasionally.

A wooden bowl with chopped parsley and minced garlic sits on a counter. Behind it are a glass of dark red wine, a jar of sliced tomatoes, and a white towel. Kitchen items are visible in the background.

STEP 5: Serve

Serve: Remove twine and serve with extra sauce, fresh basil, and Parmesan.

STEP 6: Serving Suggestions

Serve this rich, slow-cooked braciole with pasta, polenta, or crusty bread. Buon appetito!

A person sprinkles grated cheese over a row of meatballs covered in tomato sauce on a white plate. The person is wearing a red apron.

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39