Braciole with Tomato Sauce

Braciole with tomato sauce is the kind of dish that looks fancy but feels like a warm hug. Thin slices of beef, rolled with a cheesy, garlicky stuffing, browned until golden, and then slow-simmered in a rich tomato sauce until everything melts together like a cozy Sunday afternoon. Whether you’re cooking for a dinner party, a romantic holiday meal, or just want to shake up your weeknight dinner rotation, this classic Italian braciole recipe is your answer.

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What Is Braciole with Tomato Sauce?

Braciole with tomato sauce is a traditional Italian beef roll, usually made with flank steak that’s pounded thin, filled with cheese, herbs, and breadcrumbs, and then simmered in tomato sauce until tender. It’s a dish that has serious holiday vibes—the kind of thing you serve to impress, but secretly know is easier than it looks. It pairs beautifully with roasted veggies, creamy pastas, or just a chunk of homemade Italian bread to soak up the sauce.

In Italian-American households, braciole often shows up as part of the Sunday sauce lineup—alongside meatballs and sausage—making it one of those classic Italian meat dishes passed down through generations.

Ingredients for Braciole with Tomato Sauce

You don’t need anything fancy here, just a few fresh ingredients and a bit of patience.

• 1 to 1.25 lb flank steak, pounded thin (about ¼ inch thick)
• 1/3 cup grated Parmesan cheese
• 1/3 cup shredded provolone cheese
• 1/3 cup Italian seasoned breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste
• 2 tablespoons butter
• 1 cup dry white wine
• 3 cups tomato sauce (store-bought or homemade)
• Butcher’s twine for tying

Optional but recommended: crushed red pepper flakes, lemon zest, or a handful of pine nuts in the stuffing mix.

How to Make Braciole with Tomato Sauce: Step-by-Step

Step 1: Prep the Flank Steak

Lay your steak flat on a cutting board. Use a meat mallet to pound it out to about ¼ inch thick. You want it thin but not falling apart. Season both sides with salt and pepper.

Step 2: Make the Stuffing

In a small bowl, combine Parmesan, provolone, breadcrumbs, minced garlic, and parsley. Mix well. This will be your braciole stuffing—cheesy, herby, and packed with flavor.

Step 3: Fill and Roll

Spread the stuffing evenly over the steak. Start at one end and roll it up tightly, like you’re wrapping a holiday gift. Use butcher’s twine to tie it in 2-inch intervals so the filling stays put.

Step 4: Brown the Meat

In a Dutch oven or heavy-bottomed skillet, melt the butter over medium heat. Sear the braciole on all sides until golden brown—this should take about 8 minutes. Don’t rush it. You’re building flavor here.

Step 5: Deglaze and Simmer

Pour in the white wine to deglaze the pan, scraping up any browned bits. Then add the tomato sauce and bring everything to a gentle simmer. If your sauce is homemade, even better. Need a great one? Try our homemade Italian bread to soak up the tomato sauce.

Step 6: Roast It Low and Slow

Preheat your oven to 300°F. Cover the pan and transfer it to the oven. Roast for about 90 minutes, basting the meat every 30 minutes with the sauce. This is where the magic happens. Your kitchen will smell like an Italian grandmother’s.

Step 7: Rest and Slice

Remove the braciole from the sauce and let it rest for 10 minutes. Remove the twine and slice into 1-inch thick rounds. Spoon some of that tomato goodness over the top.

What to Serve with Braciole

This dish deserves sides that match its heartiness and comfort. Here are a few favorites:

• Baked penne with creamy spinach
• Roasted garlic mashed potatoes
• Steamed asparagus with lemon
• Creamy Parmesan and sausage soup to start the meal
• Garlic butter pasta ideas to serve alongside braciole
• Crusty homemade Italian bread to soak up the tomato sauce
• Glass of red wine and candlelight if you’re making a romantic dinner with Marry Me Chicken Pasta

Tips for the Best Braciole with Tomato Sauce

• Don’t overstuff the meat. It’s tempting, but the tighter the roll, the better it holds.
• Prep the braciole ahead of time and refrigerate until ready to cook.
• Want a spicier version? Add red pepper flakes to the stuffing.
• Flank steak is the best meat for braciole, but skirt steak can work in a pinch.
• Homemade tomato sauce makes all the difference.

Braciole Variations to Try

There are many ways to switch things up while keeping the spirit of the dish alive.

• Braciole with penne pasta: Classic and comforting.
• Braciole with wine and tomato sauce: Add a richer depth of flavor.
• Stovetop vs. oven baked braciole: Oven is hands-off, stovetop gives more control.
• Add pine nuts or raisins for a Sicilian twist.
• No provolone? Use mozzarella or fontina.

Storing and Reheating Braciole

Got leftovers? Lucky you.

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently in the oven or stovetop with extra tomato sauce.
• Braciole freezes beautifully. Wrap tightly in plastic and foil, freeze for up to 2 months.

Frequently Asked Questions

Why Braciole with Tomato Sauce Belongs at Your Table

Braciole with tomato sauce is one of those dishes that’s more than a meal—it’s an experience. It brings people together. It tells a story. And it shows that a little extra effort can turn simple ingredients into something unforgettable.

Whether you’re sharing it at a holiday feast, date night, or just because it’s Tuesday, this Italian beef roll is sure to earn a spot in your regular recipe rotation.

Related Recipes

Keep the Italian comfort food coming with these crowd-pleasers from Virile Recipes:

• Italian meatloaf as a comforting weeknight option – Just as hearty, with all the nostalgia baked in.
• Homemade Italian bread to soak up the tomato sauce – Because you need something to mop up every last drop.
• Mini Italian sliders for a modern twist – Perfect for game nights or casual entertaining.
• Creamy Parmesan and sausage soup to start the meal – A cozy starter that plays well with rich mains.

Braciole with Tomato Sauce

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• Author: Jake
• Total Time: 2 hours
• Yield: 4 servings

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Description

Thin slices of beef stuffed with cheese and herbs, rolled tight, browned, and slowly simmered in rich tomato sauce until melt-in-your-mouth tender. The ultimate comfort dish that’s easier than it looks.

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Ingredients

Units USM Scale 1x2x3x

• 1 to 1.25 lb flank steak, pounded thin (about 1/4 inch thick)
• 1/3 cup grated Parmesan cheese
• 1/3 cup shredded provolone cheese
• 1/3 cup Italian seasoned breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste
• 2 tablespoons butter
• 1 cup dry white wine
• 3 cups tomato sauce (store-bought or homemade)
• Butcher’s twine for tying
• Optional: crushed red pepper flakes, lemon zest, or pine nuts in stuffing

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Instructions

1. Lay flank steak flat and pound to ¼ inch thickness. Season both sides with salt and pepper.
2. In a bowl, mix Parmesan, provolone, breadcrumbs, garlic, and parsley.
3. Spread stuffing over steak, roll tightly, and secure with butcher’s twine.
4. In a Dutch oven, melt butter and brown the roll on all sides (about 8 minutes).
5. Deglaze with white wine, then add tomato sauce. Bring to a simmer.
6. Preheat oven to 300°F. Cover and roast for 90 minutes, basting every 30 minutes.
7. Let rest 10 minutes. Remove twine, slice into 1-inch rounds, and spoon sauce over top.

Notes

Best served with pasta, garlic mashed potatoes, or crusty Italian bread. Flank steak is traditional, but skirt steak works too. Can be made ahead or frozen.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Oven-Baked
• Cuisine: Italian

Nutrition

• Serving Size: 1 sliced portion
• Calories: 510
• Sugar: 6g
• Sodium: 780mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 110mg

Final Thoughts

Braciole with tomato sauce isn’t just dinner—it’s a little love letter from the kitchen. It’s the kind of dish that says, “I care,” whether you’re serving it up on a cozy weeknight or laying it out as the star of your holiday spread. What makes this Italian beef roll so special isn’t just the cheesy filling or the rich tomato braise—it’s the feeling you get when you sit down and share it with the people you love.

So go ahead, tie up that roll, let it simmer low and slow, and take in those mouthwatering smells wafting through your kitchen. That’s tradition in the making.

And hey, if this is your first time making braciole—don’t stress it. You’ve got this. And once you’ve made it once? You’ll find yourself craving it again and again

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