Beef Braciole
Thin slices of beef rolled around garlic, parsley and Parmesan, then slowly simmered in tomato sauce.
- Prep
- 30 min
- Cook
- 2 hr
- Serves
- 4
- Level
- Medium
Braciole is a Sunday favourite in southern Italy. The rolls are served as a main course and the sauce is used for pasta.
Make sure the rolls are tied tightly so they hold together.
Beef Braciole
2 hr 30 min total · approx. 560 kcal per serving
Ingredients
Servings
Method
- Lay out the beef and season. Sprinkle with the Parmesan, parsley, garlic and pine nuts.
- Roll up tightly and tie with string.
- Brown the rolls in the oil, then remove. Soften the onion for 5 minutes.
- Add the wine and bubble for 1 minute, then add the passata and the rolls.
- Cover and simmer gently for 1½–2 hours until tender. Serve the rolls with the sauce over pasta.
Cook's noteA few raisins in the filling add a traditional Sicilian touch.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
