Italian Beef Braciole in Red Wine Sauce

• 8 thin beef top round slices (about 1.5 pounds total)
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 1/4 cup olive oil
• 1 medium onion, thinly sliced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 (28-ounce) can crushed tomatoes
• 1 cup red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Steps

1. 1 Preheat oven to 325°F.
2. 2 In a bowl, mix breadcrumbs, garlic, Parmesan, parsley, salt, and pepper.
3. 3 Place a spoonful of the mixture onto each beef slice, roll up tightly, and secure with toothpicks.
4. 4 Heat olive oil in an oven-safe pot over medium heat. Brown the rolls on all sides.
5. 5 Add onion, celery, and carrots to the pot and cook until softened.
6. 6 Stir in crushed tomatoes, red wine, oregano, and basil. Bring to a simmer.
7. 7 Nestle the rolls into the sauce, cover, and transfer to the oven.
8. 8 Bake for 1.5 hours, or until the beef is tender.
9. 9 Remove toothpicks before serving.

Equipment

• Oven-safe pot
• Toothpicks

Variations

• Add sautéed mushrooms to the sauce for an earthy twist.
• Substitute pork loin slices for beef for a different flavor profile.

Substitutions

• If breadcrumbs are not gluten-free, use a gluten-free variety.
• Red wine can be replaced with beef broth for a non-alcoholic option.

Pairings

• Chianti wine
• A crisp Italian white like Pinot Grigio

Nutrition

Tips

• For extra flavor, marinate the beef rolls in the wine and herbs for an hour before cooking.
• Serve with mashed potatoes or polenta to soak up the luscious sauce.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly in a covered pot.

Serving Suggestions

• Mashed potatoes
• Steamed green beans
• Warm crusty bread

FAQ