Here’s a classic Italian Braciola recipe — tender, flavorful beef rolls stuffed with herbs, cheese, and sometimes cured meats, then simmered in a rich tomato sauce.

🥩 Italian Braciola (Stuffed Beef Rolls)

Ingredients (Serves 4)

For the Braciola

1 lb (450 g) thinly sliced beef (top round or flank steak)
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
2–3 cloves garlic, minced
2 tbsp fresh parsley, chopped
¼ tsp black pepper
¼ tsp salt
4–6 slices prosciutto or pancetta (optional)
2 tbsp olive oil

For the Sauce

2 cups marinara or tomato sauce (homemade or store-bought)
1 tsp dried oregano or Italian seasoning
½ tsp crushed red pepper flakes (optional)

For Securing the Rolls

Kitchen twine or toothpicks

Instructions

1️⃣ Prepare the Filling

In a small bowl, mix Parmesan cheese, breadcrumbs, minced garlic, parsley, salt, and pepper.
If using prosciutto, have slices ready.

2️⃣ Assemble the Braciola

Lay out each beef slice flat.
Place a slice of prosciutto (if using) on top, then sprinkle filling evenly.
Roll the beef tightly into a cylinder.
Secure each roll with toothpicks or kitchen twine.

3️⃣ Sear the Rolls

Heat olive oil in a large skillet over medium-high heat.
Brown braciola rolls on all sides, 2–3 minutes per side, until nicely seared.
Remove rolls and set aside.

4️⃣ Simmer in Sauce

Reduce heat to medium-low. Add tomato sauce, oregano, and red pepper flakes to the skillet.
Return braciola rolls to the sauce.
Cover and simmer for 45–60 minutes, turning occasionally, until beef is tender and fully cooked.

5️⃣ Serve

Remove toothpicks or twine.
Serve rolls with sauce over pasta, polenta, or mashed potatoes.
Sprinkle with extra Parmesan and fresh parsley if desired.

✨ Tips

Tender beef: Pound thin slices lightly before rolling for easier rolling and tender meat.
Cheese variations: Ricotta, mozzarella, or provolone can be used in place of Parmesan.
Make ahead: Assemble braciola ahead of time and refrigerate; simmer in sauce just before serving.

If you want, I can also give a slow-cooker Braciola version where the beef becomes melt-in-your-mouth tender and the sauce gets extra rich without needing constant attention.

Do you want me to do that?