Italian Braciole Recipe + Video
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This Italian Braciole Recipe is pure old-school comfort… thin steak stuffed with salami, herbs, and hard-boiled egg, simmered low and slow in rich tomato sauce until melt-in-your-mouth tender. Every bite tastes like Sunday dinner at Papa’s table: savory, saucy, and steeped in love. It’s the kind of meal that perfumes your kitchen for hours and makes everyone wander in asking, “When’s dinner ready?” The aroma alone will have your neighbors jealous! Watch the video below to see how Papa’s version comes to life. This is a true Italian classic worth every minute.
Table of Contents
WHY YOU’LL LOVE BRACIOLE
- Authentic Italian comfort food straight from Papa’s kitchen.
- Slow-simmered and fork-tender, every bite melts in your mouth.
- Rich, garlicky tomato sauce that tastes even better the next day.
- Family tradition. Simple ingredients. Big flavor. Made with love.
- Perfect for holidays, Sunday dinner, or special occasions.
Italian Braciole Recipe
I grew up watching my dad make beef braciole every single holiday.
The smell alone takes me right back to my childhood kitchen… red sauce bubbling, Beatles singing in the background, and Papa insisting you can’t rush perfection.
He’d roll each steak with the precision of a craftsman, tie it with twine, and say, “That’s love right there.” By the time it hit the table, we were already halfway full from taste-testing the sauce!
The texture of the thin slices of beef paired with the rich tomato sauce and parmesan cheese create one of the best Italian classics ever.
It’s the kind of soul-satisfying dish that makes you slow down and savor life. You’ll be licking the spoon, the pan, and maybe even your plate. Don’t say I didn’t warn you.
Love this braciole recipe? Try my slow cooker Beef Bourguignon or this easy lasagna next. Both are incredibly easy to prepare but are impressive enough to serve to dinner guests or for the holidays.
ITALIAN BRACIOLE RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Top Round Steaks: These are lean yet flavorful and perfect for rolling. If unavailable, ask your butcher to thin-slice sirloin or flank steak.
- Genoa Salami: Adds salty, savory richness. You can substitute prosciutto for a more delicate flavor.
- San Marzano Tomatoes: Their sweetness balances the acidity of the sauce. Crushed tomatoes work too, but choose high-quality ones.
- Hard-Boiled Eggs: A classic Southern Italian touch. They create beautiful slices and creamy texture.
- Fresh Herbs: Basil and parsley brighten the sauce and braciola filling. Use flat-leaf parsley for the best flavor.
VARIATIONS
Cheesy Braciole: Add shredded provolone or mozzarella to the filling for extra gooey goodness.
Spicy Version: Add red pepper flakes to the sauce for a gentle kick.
Prosciutto Swap: Replace salami with thin prosciutto for a lighter, more refined version.
No-Egg Version: Skip the egg and add breadcrumbs and Parmesan for a more northern-style dish.
Slow Cooker: Brown the rolls first, then simmer in sauce for 6–7 hours on low.
SERVING SUGGESTIONS
- Comfort Food Base: Plate over spaghetti, creamy polenta, or my Nana’s mashed potatoes to soak up every bit of sauce.
- Veggie Side: Add a crisp green salad or roasted vegetables.
- Full Italian Spread: Serve braciola with baked ziti and Italian Wedding Soup.
- Dessert: Really kick things up by serving with homemade cannoli as an after-dinner treat.
BRACIOLE RECIPE FAQ
The term refers to thin slices of meat rolled around a filling and simmered in sauce. This is a traditional Southern Italian preparation.
Yes! Pork or veal cutlets can be substituted. Adjust simmer time to ensure tenderness.
Low and slow cooking. Let the meat simmer gently in sauce for at least 90 minutes to achieve that perfect melt-in-your-mouth texture.
Absolutely! In fact, it gets even better as it sits. Make this Italian braciole recipe a day early and reheat gently. Your guests will swear it’s fresh from the pot.
This Italian braciole recipe is more than just food, it’s legacy. My dad taught me that patience and good ingredients are the heart of Italian cooking.
The trick to tender beef braciole isn’t fancy equipment… it’s time. The longer it simmers, the softer it gets.
Papa always said, “You can’t rush love or sauce.” That’s why this version delivers restaurant-quality results right from your own kitchen.
DONNA’S PRO TIPS
- Pick larger steaks. Aim for at least ½ pound each so they will be large enough to wrap around the egg once pounded thin.
- Get a perfect sear. Preheat the skillet before adding oil.
- Cook the eggs first! If you have an air fryer, you can pop those in while you prep the other ingredients.
- Use butcher’s twine instead of toothpicks. It holds better during simmering.
- Don’t skip the browning step. That caramelization deepens the sauce flavor.
- Let the sauce rest 10 minutes. This allows it to thicken naturally.
- Always taste and adjust seasoning before serving. The salt and acidity mellow as it cooks.
TOOLS NEEDED
- Meat Tenderizer: For pounding steaks evenly.
- Large Skillet or Dutch Oven: Heavy-bottomed pan for browning and simmering.
- Butcher’s Twine: Keeps rolls tightly secured.
- Wooden Spoon: Ideal for stirring the sauce without scratching the pan.
- Tongs: For turning and transferring the stuffed meat.
Enjoy!
With love, from our simple kitchen to yours.
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Italian Braciole Recipe + Video
Ingredients
For the Braciole:
- 3 pounds top round steaks, 6 steaks
- 3/4 pound sliced Genoa salami
- 1/2 cup chopped Italian flat leaf parsley, plus more for garnish
- 1/2 cup chiffonaded fresh basil
- 6 hard-boiled eggs, peeled
- 1/4 cup extra-virgin olive oil
For the Sauce:
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 28-ounce can San Marzano tomatoes, mashed or crushed
- 1 14-ounce can of water
- Small handful fresh basil leaves, chopped
- 1 tablespoon chopped fresh oregano
- 2 dried bay leaves
- Salt and freshly ground black pepper, to taste
- Pinch of sugar, to balance acidity
Instructions
- Prepare the Steak: Place each steak between two sheets of plastic wrap and pound out to about 1/4-inch thickness using a meat tenderizer.
- Assemble the Rolls: Lay 4–5 slices of salami down the center of each steak, stopping about 1/4 inch from the edges. Combine the parsley and basil, divide evenly among the steaks, and sprinkle over the salami. Place one hard-boiled egg in the center of each.
- Roll and Tie: Fold in the sides, roll tightly, and secure both ends with kitchen twine.
- Brown the Braciole: In a large skillet, heat olive oil over medium heat. Brown the steak packets on all sides, then remove to a plate.
- Make the Sauce: Drain excess oil, leaving about 2 tablespoons and all browned bits. Sauté onion until translucent. Add garlic and cook 1–2 minutes. Stir in tomato paste, San Marzano tomatoes, water, herbs, bay leaves, salt, pepper, and sugar.
- Simmer: Nestle the braciole into the sauce, cover, and simmer gently for 1–2 hours, turning occasionally until the meat is fork-tender.
- Serve: Remove the twine, slice into thick rounds, and spoon sauce over top. Garnish with fresh parsley and serve with pasta or mashed potatoes.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021, updated and republished November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This looked so hard to make, but actually came out amazing. I’m putting this on my weekly rotation, even though it takes a while to make it is so worth it.
My mum used to make this when I was a kid (without the salami/herbs in the centre), so delicious! Thank you for the recipe.
Hi Laralin,
We are happy to hear that! Have a great day!
TSRI Team Member,
Holli
My husbands mother was from Milan, Italy. His father was from Sicily.
He would put in a little crushed up anise seed instead of any kind of sugar, to sweeten the tomatoes.
His sauce would never stain clothing. (My kids would be covered in it when they were little, from slurping up the spaghetti when no one is looking).
This is just like his recipe, except for the sugar. But he was born in 1924 and I believe sugar was hard to come by because of food rationing.
I love your recipes!
We call this Brugioluni
Its a family favorite