Authentic Italian Beef Braciole Recipe (Classic Sunday Gravy)

🍝 Step-by-Step Authentic Braciole Recipe (Easy, Tender & Saucy)

Follow this step-by-step authentic Italian beef braciole recipe to make restaurant-quality stuffed beef rolls simmered slowly in rich tomato sauce.

1. 1
   
   Prep the beef • High-protein Italian dinner foundation

   Pound the Beef Thin and Season It Well

   Lay your top round beef or flank steak slices on a cutting board. Cover them with plastic wrap and gently pound with a meat mallet until they are thin, even, and flexible. This step is crucial for tender braciole that doesn’t feel tough or chewy.

   Season both sides lightly with salt, black pepper, and Italian seasoning. This gives you a flavorful base before we add the stuffing and slow-simmer the beef in homemade marinara sauce.

   • Thin beef = faster cooking and softer texture.
   • Use a sturdy cutting board and a quality meat mallet.
   • This is the first secret to restaurant-style braciole at home.
2. 2
   
   Flavor boost • Classic Italian stuffing

   Make the Classic Italian Braciole Stuffing

   In a medium bowl, combine Italian-style breadcrumbs, freshly grated Parmesan cheese, minced garlic, chopped fresh parsley, and a pinch of Italian seasoning. Drizzle in extra-virgin olive oil and mix until the stuffing looks moist and clumpy, not dry.

   This garlicky, cheesy mixture is what makes traditional Italian beef braciole taste rich and comforting—exactly like an authentic Sunday gravy recipe passed down in Italian families.

   • Use good quality Parmesan or Pecorino Romano for premium flavor.
   • Swap in almond flour or pork rinds for a low-carb or keto braciole version.
   • This stuffing also works for Italian stuffed chicken or pork roulade.
3. 3
   
   Shape the rolls • Italian stuffed beef

   Layer, Roll, and Tie the Braciole Tightly

   Place a slice of prosciutto or pancetta over each seasoned beef slice (optional but highly recommended for extra flavor and richness). Sprinkle a thin, even layer of the stuffing mixture over the surface, leaving a small border at the edges.

   Starting from the shorter end, roll the beef up tightly into a log. Secure each roll with kitchen twine or toothpicks so the filling stays inside while it simmers in the tomato sauce.

4. 4
   

   Sear the Braciole Rolls in a Heavy Pot

   Heat olive oil in a heavy-bottomed pot or enameled Dutch oven over medium-high heat. When the oil is hot and shimmering, add the braciole rolls in a single layer. Sear on all sides until they are nicely browned.

5. 5
   

   Build a Simple but Rich Tomato Sauce

   Remove the browned braciole to a plate. In the same pot, add a little more olive oil if needed, then sauté finely chopped onion over medium heat until soft and translucent. Add minced garlic and cook just until fragrant.

   Pour in a can of high-quality San Marzano crushed tomatoes, then stir in dried oregano, a pinch of sugar to balance acidity, salt, and a light sprinkle of red pepper flakes for gentle heat. This becomes the rich, cozy marinara sauce that braciole cooks in.

   • San Marzano tomatoes give that authentic Italian restaurant flavor.
   • The sugar softens the acidity without making the sauce sweet.
   • Using a single pot makes this a one-pot Italian dinner—less cleanup, more flavor.
6. 6
   

   Slowly Simmer the Braciole in Tomato Sauce

   Nestle the seared braciole rolls back into the tomato sauce, turning them so they are coated. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for about 1½ hours, turning the rolls occasionally.

   This slow-simmer method breaks down the connective tissue so the beef becomes tender and flavorful. You’ll end up with melt-in-your-mouth Italian braciole that tastes like it cooked all day, perfect for family Sunday dinner.

   • Keep the sauce at a gentle bubble, not a rapid boil.
   • Add a splash of broth or water if the sauce reduces too much.
   • This low-and-slow cooking is ideal for weekend batch cooking and meal prep.
7. 7
   

   Rest, Slice, and Serve Your Authentic Italian Braciole

   Once the braciole is tender, turn off the heat and let the rolls rest in the warm sauce for about 10 minutes. Carefully remove the kitchen twine or toothpicks, then slice the rolls into thick rounds.

   Serve the braciole slices over al dente pasta, creamy polenta, or a bed of roasted vegetables. Spoon plenty of tomato sauce over the top and finish with fresh basil and grated Parmesan. You now have a beautiful, high-protein Italian comfort food dinner worthy of any Sunday table.

   • Perfect for holiday dinners, date night, or special family meals.
   • Leftovers store well and reheat beautifully for easy meal prep lunches.
   • Pairs amazingly with a simple salad and garlic bread.