You got it! Let’s strip away the tables and keep it classic. Those beef rolls in your photo are destined for greatness. Here is the full recipe for a traditional, slow-simmered Beef Braciole.
Traditional Beef Braciole Recipe
Prep time: 30 mins | Cook time: 2–3 hours
The Ingredients
For the Meat and Filling:
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1.5 lbs Flank Steak or Top Round: Sliced thin and pounded to about 1/4 inch thickness.
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1/2 cup Italian Breadcrumbs: Plain or seasoned works fine.
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1/2 cup Grated Cheese: Preferably Pecorino Romano or Parmesan.
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2-3 Garlic Cloves: Finely minced.
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1/4 cup Fresh Parsley: Chopped small.
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Optional extras: Thin slices of Prosciutto or Provolone cheese to lay inside before rolling.
For the Sauce:
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28 oz Can Crushed Tomatoes: San Marzano are the gold standard.
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1/2 cup Dry Red Wine: Like a Chianti or Cabernet.
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1 Small Onion: Finely diced.
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Olive Oil, Salt, and Black Pepper.
