Name: Beef Braciole (Involtini)
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Italian
Ingredients: 1 ½ pounds thinly sliced top round beef (about 6 slices); 1 cup Italian-style breadcrumbs; ½ cup grated Pecorino or Parmesan cheese; 2 cloves garlic, minced; ¼ cup chopped fresh parsley; 2 tablespoons pine nuts (optional); 2 tablespoons raisins (optional); Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil (plus more for searing); 2 cups marinara sauce (homemade or store-bought); Butcher’s twine or toothpicks (for securing rolls)

Beef Braciole, also known as involtini, is an Italian classic that brings deep comfort and bold flavor to the table. Thin slices of beef are filled with a rich mixture of seasoned breadcrumbs, cheese, garlic, and herbs, then gently rolled, seared, and slow-simmered in tomato sauce until incredibly tender. It’s a rustic, hearty dish perfect for Sunday dinners, holidays, or any time I want to slow down and savor something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds thinly sliced top round beef (about 6 slices)

1 cup Italian-style breadcrumbs

½ cup grated Pecorino or Parmesan cheese

2 cloves garlic, minced

¼ cup chopped fresh parsley

2 tablespoons pine nuts (optional)

2 tablespoons raisins (optional)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil (plus more for searing)

2 cups marinara sauce (homemade or store-bought)

Butcher’s twine or toothpicks (for securing rolls)

Directions

I start by pounding each beef slice between two sheets of plastic wrap until they’re about ¼-inch thick.

In a bowl, I mix together the breadcrumbs, grated cheese, garlic, parsley, pine nuts, raisins, olive oil, salt, and pepper until everything is moistened and well combined.

I lay out the beef slices and spread the breadcrumb mixture evenly over each, leaving a small border around the edges.

Then I roll each slice tightly and secure it with butcher’s twine or toothpicks.

In a large skillet, I heat a little olive oil over medium-high heat and sear the beef rolls on all sides until nicely browned, about 6 to 8 minutes.

I pour the marinara sauce into the skillet, reduce the heat to low, cover the pan, and let the braciole simmer gently for 1½ to 2 hours, until the meat becomes tender.

Before serving, I remove the twine or toothpicks and spoon the sauce over the rolls. It’s best served hot, alongside pasta or crusty bread.

Servings and timing

This recipe serves 6 and takes about 2 hours and 5 minutes from start to finish.

Prep Time: 20 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours 5 minutes

Calories per serving: approximately 360 kcal

Variations

I like changing up the filling based on what I have on hand. Sometimes I skip the pine nuts and raisins for a simpler flavor. If I want a richer taste, I swap Pecorino for aged provolone or fontina. For a spicy kick, a pinch of crushed red pepper in the breadcrumb mix works great. Some also add hard-boiled egg slices or prosciutto before rolling for even more depth. The tomato sauce can be enhanced with a splash of red wine or a few basil leaves during the simmer.

Storage/Reheating

I store leftover braciole in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it in a saucepan over low heat with the sauce until heated through. It can also be reheated in the microwave, though I find the texture stays better when I reheat it on the stovetop. For longer storage, the cooked braciole can be frozen (with sauce) for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for braciole?

I use top round beef because it’s lean, affordable, and becomes tender after slow simmering. Flank steak also works well, especially when thinly sliced.

Can I make braciole ahead of time?

Yes, I often prep and roll the beef a day in advance, then store it in the fridge until I’m ready to cook. It’s a great way to save time on the day I plan to serve it.

What’s the purpose of the raisins and pine nuts?

The raisins add a touch of sweetness and the pine nuts give a subtle crunch and nuttiness. They’re optional, but I like how they enhance the filling’s complexity.

Do I need to use butcher’s twine?

If I don’t have twine, toothpicks work just fine to hold the rolls together. I just make sure to remove them before serving.

Can I use jarred marinara sauce?

Absolutely. I’ve used both homemade and high-quality store-bought marinara. If I’m in a hurry, jarred sauce is a great time-saver and still tastes delicious after simmering with the beef.

Conclusion

Beef Braciole is one of those dishes that feels like a warm hug from the past. It’s rich in flavor, steeped in tradition, and perfect for gathering around the table. Whether I’m making it for a Sunday family dinner or a special occasion, I always enjoy the process as much as the final result. Every bite tells a story—and it’s one I love returning to again and again.

📖 Recipe:

Beef Braciole (Involtini)

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Author: Sophia
Total Time: 2 hours 5 minutes
Yield: 6 servings
Diet: Halal

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Description

Beef Braciole (Involtini) is a traditional Italian dish made from thin slices of beef rolled around a flavorful filling of breadcrumbs, cheese, herbs, and optional pine nuts and raisins. The rolls are seared and then slow-simmered in marinara sauce until tender, making it a hearty and comforting meal perfect for family gatherings or special occasions.