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Italian-American Beef Braciole

Name: Italian-American Beef Braciole
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: For the Braciole:; 1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40g); 1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55g); 1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15g), finely chopped; 1/4 cup (20g) pine nuts, lightly toasted and roughly chopped; 2 tablespoons (30ml) extra-virgin olive oil; 1 medium garlic clove (5g), minced; 3/4 teaspoon freshly ground black pepper, divided; 1/4 teaspoon red pepper flakes; 1 1/2 pound (675g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675g) (see notes); 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 6 large, thin slices prosciutto (about 4 ounces; 115g); For the Sauce:; 2 tablespoons (30ml) extra-virgin olive oil; 1 small yellow onion, diced (4 ounces; 115g); 1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume; 3 medium garlic cloves (15g), minced; 1/2 cup (120ml) dry white wine; One 28-ounce (794g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks; 1 1/2 cups (240g) water

Prep Time

20m

Cook Time

Total Time

3h 20m

This Italian-American Beef Braciole recipe features tender slices of top round beef rolled around a flavorful filling of breadcrumbs, Parmesan, parsley, and prosciutto. It's then simmered in a rich tomato sauce with onions, garlic, and white wine for a comforting and delicious meal that brings warmth to the table.

Dinner

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Ingredients

Servings: 6

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1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40g)

1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55g)

1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15g), finely chopped

1/4 cup (20g) pine nuts, lightly toasted and roughly chopped

2 tablespoons (30ml) extra-virgin olive oil

1 medium garlic clove (5g), minced

3/4 teaspoon freshly ground black pepper, divided

1/4 teaspoon red pepper flakes

1 1/2 pound (675g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675g) (see notes)

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

6 large, thin slices prosciutto (about 4 ounces; 115g)

2 tablespoons (30ml) extra-virgin olive oil

1 small yellow onion, diced (4 ounces; 115g)

1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume

3 medium garlic cloves (15g), minced

1/2 cup (120ml) dry white wine

One 28-ounce (794g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks

1 1/2 cups (240g) water

Italian-American Beef Braciole

Ingredients

For The Braciole

For The Sauce

Steps

Nutrition Facts

Italian-American Beef Braciole

Ingredients

For The Braciole

For The Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts