If you love Italian classics packed with robust flavors, then you are in for a treat with this Beef Braciole (Involtini) with Tomato Sauce Recipe. Imagine tender, thin slices of top sirloin, lovingly stuffed with a flavorful blend of parmesan, garlic, and fresh parsley, rolled up and simmered to perfection in a rich San Marzano tomato sauce. This dish is a celebration of textures and tastes, combining the hearty umami of beef with the bright acidity of tomato sauce, making every bite a comforting and memorable experience. Perfect for family gatherings or special dinners, this recipe embraces traditional Italian cooking in the most delightful way.
Ingredients You’ll Need
Getting the ingredients right is key to making this Beef Braciole (Involtini) with Tomato Sauce Recipe truly shine. Each component plays an essential role, from the juicy beef slices contributing tender richness to the aromatic garlic and fresh parsley enhancing the depth of flavor.
- San Marzano Tomatoes: These canned tomatoes bring a natural sweetness and vibrant acidity that form the backbone of the sauce.
- Beef Top Sirloin Roast: Choosing top sirloin ensures tender, flavorful fillets perfect for rolling and stuffing.
- Bread Crumbs: Adds texture and helps bind the seasoning mixture inside the beef rolls.
- Grated Parmesan Cheese: Provides a salty, nutty element that enriches the filling.
- Minced Fresh Parsley: Offers a burst of fresh herbal brightness balancing the rich flavors.
- Finely Minced Garlic Cloves: Essential for adding a warm, aromatic punch to the filling and sauce.
- Olive Oil: Used for searing and flavoring, it adds silkiness and depth.
- Sea Salt and Cracked Pepper: The basic seasoning that brings all the flavors together perfectly.
- White Wine: Adds complexity and a subtle acidity when deglazing the pan.
How to Make Beef Braciole (Involtini) with Tomato Sauce Recipe
Step 1: Prepare the Tomato Sauce
Start by blending your San Marzano tomatoes until smooth, then transfer them to a pot where you season with salt and pepper. Allow the sauce to simmer gently on low heat so that those lovely sweet and tangy flavors really blend into a velvety base for the beef roulades.
Step 2: Slice and Pound the Beef
Slice the sirloin roast into twelve thin fillets. To ensure they’re tender and easier to roll, pound each fillet between plastic wrap until about a quarter-inch thick. This step is crucial to get that delicate texture and to help the filling adhere well. Don’t forget to season each slice with salt and pepper to boost the beef’s natural flavor.
Step 3: Mix the Filling
In a bowl, combine bread crumbs, grated parmesan, minced parsley, garlic, olive oil, and season well with salt and pepper. This mixture is the heart of your Beef Braciole (Involtini) with Tomato Sauce Recipe, infusing each roll with savory, cheesy, and herby goodness that balances beautifully with the beef.
Step 4: Assemble the Braciole
Spoon a small amount of the breadcrumb mixture onto the center of each beef fillet, spreading it evenly but not too thickly. Then, carefully roll each fillet into a tight cylinder. To keep these bundles intact during cooking, secure each one with butcher’s twine or a toothpick — it ensures the filling stays beautifully wrapped up inside.
Step 5: Sear the Beef Rolls
Heat olive oil in a large pan over medium-high heat, then brown each beef roll on all sides. This step crafts a wonderful crust filled with flavor and locks in the juices, setting the stage for that melt-in-your-mouth tenderness after simmering.
Step 6: Deglaze with White Wine
Pour in the white wine and let it cook for a few minutes, loosening those delicious browned bits at the bottom of the pan. This adds layers of complexity and a subtle fruity note to the sauce that complements the savory beef perfectly.
Step 7: Simmer in Tomato Sauce
Pour the prepared tomato sauce over the seared braciole, cover with a lid, and let everything cook together on low heat for about an hour. This slow simmer allows the flavors to marry and the beef to become tender enough to slice easily while soaking up the vibrant tomato sauce.
Step 8: Serve and Enjoy
Once cooked, carefully remove the twine, slice the rolls, and serve immediately so you can enjoy the exquisite balance of tender beef, flavorful filling, and rich tomato sauce in every bite.
How to Serve Beef Braciole (Involtini) with Tomato Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil on top adds a pop of color and an extra layer of fresh flavor. A light dusting of grated parmesan just before serving makes it feel even more indulgent and inviting.
Side Dishes
This Beef Braciole (Involtini) with Tomato Sauce Recipe pairs wonderfully with classic sides like creamy polenta, garlic mashed potatoes, or a simple pasta tossed in olive oil and herbs. These comfort sides soak up the luscious sauce impeccably, making each mouthful more satisfying.
Creative Ways to Present
For a beautiful presentation, arrange the sliced involtini on a large serving platter, spoon generous amounts of tomato sauce over, and surround with sautéed seasonal vegetables. Alternatively, serve the entire roulade whole and slice at the table for a dramatic, family-style experience.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Braciole (Involtini) with Tomato Sauce Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen after a day, making for a delicious next-day meal.
Freezing
If you want to prepare in advance, freeze the cooked braciole with sauce in a freezer-safe container for up to three months. Make sure to cool it completely before freezing to maintain texture and flavor integrity.
Reheating
Reheat leftovers gently on the stove over low heat, covered, to keep the beef tender and prevent the sauce from reducing too much. Alternatively, warm in the oven at 350°F (175°C) for about 20 minutes until heated through.
FAQs
What cut of beef is best for braciole?
Top sirloin roast is perfect as it’s tender yet flavorful and easy to slice into thin fillets that can be pounded thin for rolling.
Can I make the filling without breadcrumbs?
While breadcrumbs help bind the filling, you can substitute with ground nuts or cooked rice for a slightly different texture and flavor.
Is it necessary to use San Marzano tomatoes?
San Marzano tomatoes are preferred for their balanced sweetness and acidity, but you can use any high-quality canned tomatoes for a delicious sauce.
How do I keep the braciole from unrolling while cooking?
Securing each roll with butcher’s twine or toothpicks is essential to keep them intact during searing and simmering.
Can this dish be made gluten-free?
Yes! Simply use gluten-free breadcrumbs in the filling to maintain the traditional texture and taste without gluten.
Final Thoughts
This Beef Braciole (Involtini) with Tomato Sauce Recipe is a true labor of love that pays off with incredible, comforting flavors you’ll want to make again and again. Whether you’re cooking for a cozy family dinner or entertaining friends, this dish brings warmth, tradition, and a touch of rustic Italian charm to your table. Trust me, once you try it, it will become one of your cherished favorites too!
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Beef Braciole (Involtini) with Tomato Sauce Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
This traditional Italian Beef Braciole recipe features tender top sirloin rolled with a flavorful breadcrumb, parmesan, garlic, and parsley filling, then seared and slow-simmered in a rich San Marzano tomato sauce for a delicious, comforting meal perfect for a family dinner.
Ingredients
Tomato Sauce
- 2 28-ounce cans of San Marzano Tomatoes
- Sea salt and cracked pepper to taste
- ½ cup white wine
- 2 tablespoons olive oil (for cooking)
Beef Braciole
- 2-pound beef top sirloin roast
- 1 cup bread crumbs
- 1 cup grated parmesan cheese
- ¼ cup minced fresh parsley
- 4 finely minced cloves garlic
- 5 tablespoons olive oil total (3 tablespoons for filling, 2 tablespoons for searing)
- Sea salt and cracked pepper to taste
Instructions
- Prepare the Tomato Sauce: Add the San Marzano tomatoes to a blender and blend on medium speed until completely smooth. Transfer the pureed tomatoes to a medium-sized pot, season generously with sea salt and cracked pepper, and cook on low heat to develop flavor while preparing the beef.
- Slice and Pound the Beef: Slice the top sirloin roast into 12 thin fillets. Lay each slice between plastic wrap or a plastic bag and pound until approximately ¼ inch thick. Season both sides well with salt and pepper, then set aside for filling.
- Make the Filling Mixture: In a medium bowl, combine the bread crumbs, grated parmesan cheese, minced fresh parsley, finely minced garlic, 3 tablespoons olive oil, salt, and pepper. Mix thoroughly until evenly combined.
- Fill and Roll the Beef: Spread a small amount of the breadcrumb mixture evenly over the center of each pounded beef fillet, pressing the mixture into the meat. Carefully roll each fillet into a roulade and secure tightly with butcher’s twine or toothpicks to hold their shape during cooking.
- Sear the Beef Rolls: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Sear the beef roulades for about 2 to 3 minutes per side, until they develop a beautiful golden brown crust.
- Deglaze with White Wine: Pour in the ½ cup white wine and cook for 2 to 3 minutes, allowing the alcohol to evaporate and flavors to meld.
- Simmer in Tomato Sauce: Pour the prepared tomato sauce over the seared beef rolls, cover the pan with a lid, reduce heat to low, and simmer gently for 1 hour until the beef is tender and fully cooked through.
- Serve: Remove the twine or toothpicks from each roulade. Slice into medallions if desired and serve hot with the rich tomato sauce spooned over the top.
Notes
- Use San Marzano tomatoes for a sweeter and less acidic sauce.
- Ensure the beef slices are pounded evenly thin for uniform cooking.
- Trussing the beef rolls firmly helps them maintain shape during cooking.
- Leftovers keep well refrigerated for up to 3 days and freeze well.
- Pair with your favorite pasta, polenta, or crusty bread to soak up the luscious tomato sauce.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
