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braising Italian
Stuffed Beef Rolls in Tomato Sauce  Recipe-7301

Photo by: Joseph De Leo
Comments: 0


Braciole al Pomodoro

Thin slices of beef round are perfect for braciole—commonly pronounced brazholl—a flavorful, slow-cooked favorite. Look for large slices of beef without a lot of connective tissue so that they will hold their shape well.

Braciole can be cooked as part of Neapolitan Ragù . Some cooks stuff braciole with a hard-cooked egg, while others add raisins and pine nuts to the basic filling.

Yield: Makes 4 servings


  • 4 thin slices boneless beef round, about 1 pound
  • 3 garlic cloves, finely chopped
  • 2 tablespoons grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 2 cups canned imported Italian tomatoes with their juice, passed through a food mill
  • 4 fresh basil leaves, torn into small pieces


1. Place the beef between 2 pieces of plastic wrap and pound gently with the flat side of a meat pounder or a rubber mallet to an even 1/8-inch thickness. Discard the top piece of plastic.

2. Set aside 1 chopped garlic clove for the sauce. Sprinkle the meat with the remaining garlic, the cheese, parsley, and salt and pepper to taste. Roll up each piece like a sausage and tie it like a small roast with cotton kitchen string.

3. Heat the oil in a large pot. Add the braciole. Cook, turning the meat occasionally, until it is browned on all sides, about 10 minutes. Scatter the remaining garlic around the meat and cook 1 minute. Add the wine and simmer for 2 minutes. Stir in the tomatoes and basil.

4. Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick. Serve hot.

© 2004 Michele Scicolone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon salt per serving.

372kcal (19%)
117mg (12%)
20mg (33%)
26mcg RAE (1%)
68mg (23%)
647mg (27%)
7g (33%)
21g (32%)
4mg (23%)

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