authentic italian braciole recipe
The Best authentic italian braciole recipe
What I love most about braciole is how it’s a perfect balance of indulgence and simplicity. It’s not a fancy dish, but it feels like a celebration, whether you’re feeding a crowd or just a few close ones. The herbs and spices in the meat blend so well that you don’t even notice the individual flavors—they just come together into something delicious and familiar. And because it’s slow-cooked, it’s always tender and packed with flavor, making it a great dish for meal prep too. Plus, the way the sauce clings to the meat and the way the breadcrumbs give it that perfect crunch makes it feel like a little treat every time. It’s not just food; it’s a little something extra that makes a meal feel special.
Classic Italian Braciole
A hearty, rolled meat dish simmered in a rich tomato sauce, perfect for a comforting family meal. Traditional braciole features tender beef rolled with herbs and breadcrumbs.
🥘Ingredients
- 2 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups whole tomato sauce
- 1/2 cup water
- 1/2 cup grated Pecorino Romano (optional)
- 1 bay leaf
- 1 tsp sugar
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, basil, garlic, oregano, salt, and pepper. Mix until evenly coated. -
2
Shape the mixture into 12 small, even rolls, about 2 inches long. Place them on a baking sheet lined with parchment paper. -
3
In a saucepan, heat tomato sauce, water, bay leaf, and sugar over medium heat until simmering. Reduce heat to low and let it cook for 5 minutes. -
4
Pour the warm sauce over the meat rolls, ensuring they are fully submerged. Cover with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes until the meat is cooked through and the sauce thickens.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Braciole Works
❓ Frequently Asked Questions About Italian Braciole
How do I store braciole properly?
Store cooked braciole in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions in a single layer on a tray first, then transfer to a freezer bag. Thaw overnight in the fridge before reheating. To reheat, warm in a covered pan with a little broth or olive oil over low heat until heated through.
Can I make braciole ahead of time and still get the meat tender?
Yes, you can prepare the meat mixture ahead of time and refrigerate it for up to 2 days before assembling. When you’re ready to cook, let the meat sit at room temperature for 30 minutes before stuffing the rolls. This helps ensure even cooking and a tender texture.
What’s the best way to ensure the braciole stays moist?
To keep braciole tender, avoid overcrowding the pan when cooking. Instead, cook in batches if needed, and cover loosely with foil if browning slows. Use a meat thermometer to check for doneness (160°F internal temperature for beef). If the rolls dry out, lightly brush with a little olive oil or broth before serving.
What if I don’t have a meat thermometer?
A good rule of thumb for beef braciole is to check the thickest part of the roll—it should feel firm but not rubbery. Press the center gently with a fork; if it slides in easily, it’s likely undercooked. If unsure, let it rest for 10 minutes after removing from the oven before slicing to ensure juiciness.
Can I substitute ground pork for beef in this recipe?
While traditional braciole uses beef, you can substitute 85% lean ground pork (or a mix of beef and pork) in equal amounts. The texture will be slightly different, but the dish will still hold together well. Adjust seasoning slightly if using pork, as it can be slightly richer than beef.
