Beef Braciole in Slow-Simmered Tomato Sauce

Imperial November 12, 2026November 12, 2026

Quick Recipe Version (TL;DR)

Beef Braciole in Slow-Simmered Tomato Sauce features tender beef rolls filled with Parmesan, breadcrumbs, garlic, parsley, and pine nuts, all gently braised in a rich tomato sauce.

Yield: 6 servings, 1 beef roll per serving
Prep Time: 35 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 55 minutes, including 10 minutes of resting time

Quick Ingredients

Beef: 2 pounds (907 g) top round, cut into 6 broad slices and pounded to 1/8 inch thick; 3/4 teaspoon fine sea salt; 1/4 teaspoon black pepper.
Filling: 3/4 cup (75 g) plain dry breadcrumbs, 1/2 cup (50 g) finely grated Parmesan, 1/4 cup (35 g) pine nuts, 1/4 cup (15 g) finely chopped parsley, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 tablespoon olive oil, 2 tablespoons water, and 1/4 teaspoon black pepper.
Sauce base: 2 tablespoons olive oil, 1 medium yellow onion (150 g), finely diced; 3 minced garlic cloves; 2 tablespoons (32 g) tomato paste; and 1/2 cup (120 ml) dry red wine.
Braising sauce: Two 28-ounce cans (1,588 g total) no-salt-added crushed tomatoes, 1 cup (240 ml) low-sodium beef broth, 1 teaspoon dried oregano, 1 bay leaf, 2 basil sprigs, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper.
To serve: 12 ounces (340 g) dry pasta or 4 1/2 cups prepared creamy polenta; 2 tablespoons thinly sliced basil; and, optionally, 1/4 cup (25 g) finely grated Parmesan.

Do This

1. Heat the oven to 300°F (150°C). Toast the pine nuts for 3 minutes, then combine with the remaining filling ingredients.
2. Pound the beef to 1/8 inch thick, season, divide the filling among the slices, and roll snugly. Secure each roll with kitchen twine.
3. Heat 2 tablespoons olive oil in a Dutch oven. Brown the rolls in 2 batches, about 5 minutes per batch; transfer to a plate.
4. Cook the onion for 6 minutes, garlic for 1 minute, and tomato paste for 2 minutes. Add the wine and simmer for 3 minutes, scraping the pot.
5. Add the remaining sauce ingredients and bring to a gentle simmer, about 5 minutes. Return the beef and its juices to the pot.
6. Cover and braise for 2 hours 40 minutes, turning halfway through, until fork-tender. Rest the beef for 10 minutes.
7. Remove all twine, slice into 3/4-inch-thick spirals, and serve with sauce over pasta or creamy polenta. Finish with basil and optional Parmesan.

Why You’ll Love This Recipe

Beautiful, but approachable: A simple rolled filling creates impressive spirals without complicated techniques.
Deep, slow-cooked flavor: Browning the beef and gently braising it gives the tomato sauce wonderful richness.
A balanced savory filling: Parmesan, toasted pine nuts, garlic, and fresh parsley bring flavor and texture to every slice.
Perfect for making ahead: The beef and sauce reheat beautifully, making this a welcoming Sunday supper or dinner-party main.

Grocery List

Meat: 2 pounds top round beef; ask the butcher for 6 broad, 1/4-inch-thick slices cut across the grain.
Produce: 1 medium yellow onion, 6 garlic cloves, 1 bunch flat-leaf parsley, and 1 small bunch fresh basil.
Dairy: Parmesan cheese, enough for 1/2 cup finely grated, plus an optional 1/4 cup for serving.
Pantry: Plain dry breadcrumbs, pine nuts, olive oil, tomato paste, two 28-ounce cans no-salt-added crushed tomatoes, low-sodium beef broth, dried oregano, 1 bay leaf, fine sea salt, and black pepper.
Wine: 1/2 cup dry red wine, such as Chianti or Sangiovese.
For serving: 12 ounces dry pasta, such as rigatoni or pappardelle, or ingredients for 4 1/2 cups creamy polenta.
Kitchen supplies: Food-safe cotton kitchen twine.

Full Ingredients

For the Beef

2 pounds (907 g) top round beef, cut across the grain into 6 broad slices, about 1/4 inch thick before pounding
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

For the Savory Filling

1/4 cup (35 g) pine nuts
3/4 cup (75 g) plain fine dry breadcrumbs, not seasoned breadcrumbs
1/2 cup (50 g) finely grated Parmesan cheese
1/4 cup (15 g) finely chopped fresh flat-leaf parsley
3 garlic cloves, finely minced
1 teaspoon dried oregano
1 tablespoon (15 ml) extra-virgin olive oil
2 tablespoons (30 ml) water
1/4 teaspoon freshly ground black pepper

For the Tomato Sauce

2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion (150 g), finely diced
3 garlic cloves, finely minced
2 tablespoons (32 g) tomato paste
1/2 cup (120 ml) dry red wine
Two 28-ounce cans (1,588 g total) no-salt-added crushed tomatoes
1 cup (240 ml) low-sodium beef broth
1 teaspoon dried oregano
1 bay leaf
2 fresh basil sprigs
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

For Serving

12 ounces (340 g) dry pasta, cooked according to its package directions, or 4 1/2 cups prepared creamy polenta, allowing 3/4 cup per serving
2 tablespoons thinly sliced fresh basil
1/4 cup (25 g) finely grated Parmesan cheese, optional

Helpful equipment: A 6-quart oven-safe Dutch oven with a tight-fitting lid, meat mallet, kitchen twine, tongs, and a sharp slicing knife.

Beef Braciole in Slow-Simmered Tomato Sauce – Closeup

Step-by-Step Instructions

Step 1: Toast the pine nuts and mix the filling

Heat the oven to 300°F (150°C), with a rack in the lower-middle position. Place the pine nuts in a dry skillet over medium-low heat and toast for 3 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully; they can darken quickly.

Transfer the pine nuts to a bowl and let them cool briefly. Roughly chop them, then combine with the breadcrumbs, Parmesan, parsley, 3 minced garlic cloves, 1 teaspoon oregano, 1 tablespoon olive oil, 2 tablespoons water, and 1/4 teaspoon pepper. The filling should resemble lightly damp crumbs that hold together when squeezed, not a wet paste.

Step 2: Pound and season the beef

Place each beef slice between two sheets of plastic wrap or parchment. Using the flat side of a meat mallet, gently pound from the center outward until the meat is about 1/8 inch thick. Aim for broad, even pieces rather than perfect rectangles, and take care not to tear the meat.

Pat the slices dry with paper towels. Season both sides with the measured 3/4 teaspoon salt and 1/4 teaspoon pepper, distributing them evenly among all 6 pieces.

Step 3: Fill, roll, and tie

Divide the filling into 6 equal portions. Spread one portion over each beef slice in a thin, even layer, leaving a 1/2-inch border around the edges. Press gently so the filling adheres.

Starting at a short edge, roll each piece into a snug cylinder. Tuck the sides inward slightly as you roll to help contain the filling. Secure each roll in 3 places with kitchen twine, tying firmly without cutting into the meat. A little filling escaping at the ends is fine.

Step 4: Brown the beef rolls

Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat until shimmering. Brown the braciole in 2 batches, about 5 minutes per batch, turning to color several sides. Leave space between the rolls so they sear instead of steam.

Transfer the browned rolls to a plate. They will still be raw inside; the long braise will finish cooking them. Keep the browned bits in the pot, but lower the heat if they begin to blacken.

Step 5: Build the tomato sauce

Reduce the heat to medium. Add the diced onion to the same pot and cook for 6 minutes, stirring frequently, until softened. Add the remaining 3 minced garlic cloves and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes, until it deepens to a rusty red.

Pour in the red wine and simmer for 3 minutes, scraping the bottom with a wooden spoon to loosen the flavorful browned bits. Stir in the crushed tomatoes, broth, remaining 1 teaspoon oregano, bay leaf, basil sprigs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Step 6: Braise gently until tender

Bring the sauce to a gentle simmer over medium heat, about 5 minutes. Nestle the beef rolls and any accumulated juices into the sauce in a snug single layer. The sauce should come at least three-quarters of the way up the rolls; spoon some over their tops.

Cover tightly and transfer to the oven. Braise at 300°F (150°C) for 2 hours 40 minutes, turning the rolls after 1 hour 20 minutes. The sauce should bubble gently around the edges, not boil hard.

Begin checking the beef after 2 hours 20 minutes. It is ready when a fork or thin skewer slides into the meat with very little resistance. If it is still firm after the planned cooking time, continue braising in 15-minute increments. Tenderness matters more than the clock. If the sauce becomes unusually thick, add hot water in measured 1/4-cup additions.

Step 7: Rest the beef and finish the sauce

Carefully lift the rolls onto a rimmed cutting board and loosely cover with foil. Rest for 10 minutes. Remove the bay leaf and basil stems from the sauce, then skim off any excess surface fat.

Stir the sauce and check its consistency. If it is thinner than you like, simmer it uncovered over medium-low heat during the resting time, stirring often. Taste before adding any extra seasoning; the Parmesan filling will have seasoned the sauce as it cooked. Prepare the pasta or polenta so it is hot when the beef is ready.

Step 8: Slice into spirals and serve

Cut away and discard every piece of kitchen twine. Using a sharp knife and gentle sawing motions, slice each roll crosswise into 3/4-inch-thick rounds. Support the rolls as you slice so the spirals stay together.

For pasta, toss the cooked noodles with enough tomato sauce to coat, then divide among 6 plates. For polenta, spoon 3/4 cup onto each plate. Arrange one sliced beef roll over each portion, spoon over more sauce, and finish with the sliced basil and optional Parmesan. Serve immediately.

Pro Tips

Ask your butcher for help: Broad slices of top round cut across the grain are much easier to fill than small, irregular pieces. Thin pounding helps this economical cut become tender.
Keep the filling thin: An overfilled roll is harder to secure and more likely to split. The lightly moistened crumbs will absorb flavorful juices as the meat cooks.
Brown without crowding: Two batches give the beef space to develop a flavorful crust and leave a good base for the sauce.
Trust the fork test: Beef thickness and individual cuts vary. If the meat resists a fork, give it more gentle braising time rather than increasing the oven temperature.
Rest before slicing: Those 10 minutes help the filling settle and make the spirals much easier to cut neatly.

Variations

Sweet-savory filling: Add 2 tablespoons (20 g) finely chopped raisins to the filling for little pockets of sweetness alongside the pine nuts.
Without pine nuts: Omit the pine nuts and add 2 tablespoons (15 g) extra breadcrumbs plus 1 tablespoon water to the filling. Check packaged ingredients for allergen cross-contact if needed.
Without wine: Replace the 1/2 cup wine with 1/2 cup (120 ml) additional low-sodium beef broth and 1 teaspoon red wine vinegar. Simmer for the same 3 minutes before adding the tomatoes.

Storage & Make-Ahead

Prepare ahead: Assemble and tie the uncooked beef rolls up to 24 hours ahead. Cover and refrigerate at 40°F (4°C) or below. Pat their outsides dry before browning, then continue with the recipe.

Cook ahead: The finished braciole can be made 1 day ahead for especially convenient serving. Store the rolls whole in their sauce, then reheat before removing the twine and slicing.

Refrigerate: Refrigerate leftovers within 2 hours of cooking, using shallow containers so they cool promptly. Store the beef submerged in sauce for up to 4 days. Keep pasta or polenta separately.

Freeze: Freeze the cooked beef and sauce in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator.

Reheat: Place the beef and sauce in a covered oven-safe dish and heat at 325°F (165°C) for approximately 30–40 minutes, depending on portion size, until the center reaches 165°F (74°C). Add 2–4 tablespoons water if the sauce needs loosening.

Nutrition (per serving)

Estimated for one-sixth of the beef, filling, and sauce. Pasta, polenta, and optional serving Parmesan are not included. Values vary with the beef and packaged ingredients used.