Braciola (Italian Beef Rolls in Tomato Sauce)

Nuvita Biscuits


  • ⅓ cup raisins
    5 tbsp. chopped parsley
    ¼ cup pine nuts
    ¼ cup finely grated Parmesan
    3 cloves garlic, finely chopped
    12 6″x 4″ slices boneless beef chuck, pounded to 116” thickness
    Kosher salt and freshly ground black pepper, to taste
    ¼ cup olive oil
    1 medium yellow onion, finely chopped
    ½ cup red wine
    ½ tsp. red chile flakes
    2 (28-oz.) cans whole, peeled tomatoes in juice, crushed by hand
    1 bay leaf
    Garlic bread, for serving


To make the filling, mix together raisins, 4 tbsp. parsley, pine nuts, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks, and repeat with remaining beef and filling.

2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot. Bring to a boil, and then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours.

3. Remove meat rolls from sauce, remove toothpicks, and transfer to a serving platter; continue cooking sauce until reduced and thickened, about 20 minutes. Pour sauce over meat rolls, and sprinkle with remaining parsley.



Recipe Comments

  1. posted by norrin_shadowwolf on Mar 19, 2013

    I made a chicken meal in my crockpot for a lunch with my collegues today. When I checked it this morning they mayo had curdled. Here is the recipe:
    Crockpot chicken with lemon juice and mayonnaise, along with celery and an almond topping.
    ·4 to 6 chicken breast halves, washed, skin removed
    ·1 can (10 3/4 oz) cream of chicken soup
    ·1 tablespoon lemon juice
    ·1/3 cup mayonnaise
    ·1/2 cup thinly sliced celery
    ·1/4 cup finely chopped onions
    ·1/4 cup drained chopped pimiento
    ·1/2 cup slivered or sliced almonds
    ·chopped fresh parsley, optional
    Arrange chicken breasts in the bottom of the slow cooker. In a bowl combine soup, lemon juice, mayonnaise, celery, onions, and pimiento; pour over chicken breasts. Cover and cook on low 5 to 7 hours, until chicken is tender (boneless chicken breast halves will take less time than bone-in).
    Remove chicken breasts to a serving plate and spoon juices over them. Top with a sprinkling of almonds.

  2. posted by PoohBearPenguin on Mar 22, 2013

    This is the time of year I like to make soup and store it in my freezer to use during the month. I have a nice Ox-tail soup recipe that includes barley but the recipe says for me to add barley to the other ingredients and let simmer for 2-hours. Then another 20minutes after I add salt pepper and chopped parsley. When it’s all done the soups flavor is ok but the barley looks over-cooked. What’s worse is that when I freeze it an then reheat it the barley is even more gloppy.
    Any advice to improve my recipe?

  3. posted by Franklin Bluth on Mar 25, 2013

    I am making a new recipe with chicken & cream cheese mixture inside of crescent rolls..And with the cream cheese mixture it calls for chives which I have none of.. So my question is, which would be the best thing to put in it’s place:

    Very thinly chopped onion, parsley, basil, or oregano.

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