Italian Beef Braciole Recipe

This Italian Beef Braciole is a traditional Italian dish braised in flavorful red sauce and easy to prepare and wonderfully tasty to eat.

Beef Braciole served with pasta and red sauce.

This delicious Italian Beef Braciole has a wonderful combination of flavors that will make your taste buds sing! Slow simmering the meat in a Simple Italian Red Sauce makes for a flavorful dish as the juices from the meat and filling mingle with the tomato sauce, making a wonderful sauce for the pasta.

We had a fun, fun day of Cooking with Nonna Anna! And this is just one of the delicious dishes we got to learn about.

How to Make Beef Braciole

There are a lot of steps to this…but it’s really not as difficult as it may seem.

A woman pounding flank steak on a counter.

After making the bread crumb mixture, pound the meat:

Then sprinkle with salt and pepper.

Raw salt and peppered flank steak on a cutting board.

Cover with the bread crumb mixture.

Flank steak laid flat on a baking sheet with bread crumbs spread on top.

Roll the beef starting with the short end.

Someone is rolling flank steak up around bread crumbs.

Tie the roll to hold together.

One woman is tying a flank steak up with twine.

Then brown the beef and cook it!

Once it’s cooked, slice it about 1/2″ thick

Cooked and rolled Beef Braciole being cut into slices.

for a beautiful presentation!

Sliced Beef Braciole Served on a large platter with pasta and rede sauce in the middle.

Other Italian recipes to make:

Beef Braciole Serving 2
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Beef Braciole

Adapted from Giada de Laurentis
Prep Time15 mins
Cook Time2 hrs 10 mins
Course: Beef
Cuisine: Italian
Keyword: Beef Braciole
Servings: 4 servings
Author: Jurga


  • 1/2 cup Italian-style bread crumbs
  • 1 garlic clove, minced
  • 2/3 cup grated Pecorino Romano cheese
  • 1/3 cup grated Parmesan cheese
  • 3 Tablespoons chopped fresh Italian parsley
  • 1/4 cup pine nuts, toasted
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 Tablespoons olive oil, divided
  • 1 1/2 pounds flank steak
  • Salt and freshly ground pepper, to taste
  • 1 cup dry white wine
  • 3 cups Red Sauce – Take 2, or Nonna Anna's Red Sauce, see below


  • Mix together the bread crumbs, minced garlic, cheeses, parsley, pine nuts, salt and pepper.
  • Add 2 Tablespoons of the olive oil and mix, continue adding olive oil until a paste forms.
  • Lay the flank steak on a piece of plastic wrap on your counter, then cover with another piece of plastic wrap.
  • Pound the steak until between 1/4 and 1/2 inch thick.
  • Remove the plastic wrap and sprinkle the flattened steak with salt and pepper.
  • Spread the bread crumb mixture evenly over the steak.
  • Starting at one short end, roll the steak tightly (as you would for a jelly roll).
  • Using twine, securely tie the meat to enclose the bread crumbs and keep the roll together.
  • Sprinkle the meat roll with salt and pepper.
  • Heat the oven to 350ºF.
  • In a skillet large enough to hold the braciole, heat 2 Tablespoons of the olive oil over medium-high heat.
  • Add the braciole and brown on all sides. This should take about 8-10 minutes.
  • Add the wine to the pan, bring to a boil and cook until slightly reduced, about 10 minutes.
  • Add 3 cups of the red sauce to the pan, basting the meat with it.
  • Cover partially with foil and put into the oven.
  • Turn the braciole and baste every 30 minutes.
  • Cook for about 1 1/2 hours until very tender.
  • Remove the braciole from the sauce.
  • Add this cooking sauce back into the the remainder of the red sauce to be served with the meat.
  • Snip the twine off the braciole and slice about 1/2-inch thick.
  • Put the slices on a serving platter (or on top of pasta) and spoon the sauce over the top.
  • Enjoy!


Gr8 Tip:
Red Sauce – Take 2 is here.
Nonna Anna’s Red Sauce Recipe can be found here.
Tried this recipe?Mention @Great8Friends or tag #gr8food!
sm 10/27/19

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