Braciole di manzo (Rolled beef in tomato sauce)

    1 hour 20 min

    This Italian speciality consists of beef steak rolled into tube shapes and filled with parsley, garlic, cheese and breadcrumbs. The rolled steak is cooked slowly in a lovely tomato sauce. Serve with pasta.


    Greater London, England, UK
    4 people made this

    Serves: 2 

    • 2 large frying steaks
    • salt and pepper, to taste
    • olive oil, to glaze steak
    • 4 large cloves garlic, crushed
    • 5 to 8 tablespoons grated cheese
    • 5 to 8 tablespoons chopped fresh parsley
    • 5 to 8 tablespoons breadcrumbs
    • 1 to 2 jars tomato pasta sauce

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Tenderise the steak with a meat hammer until flattened then season lightly with salt and pepper. Glaze the top of the steak with a little olive oil.
    2. In a bowl, combine the garlic, cheese, parsley and breadcrumbs. Set aside.
    3. Into the centre of the steak, spoon in the breadcrumbs and cheese mixture and then roll up as tightly as possible into a cylindrical shape. Secure the rolled beef with skewers or string ensuring that it will not roll open once put into the sauce.
    4. Bring the tomato sauce to a simmer in a casserole dish. Add the braciola and cook on a medium heat for about 1 hour until the beef is cooked to taste. Slice and serve.


    I like to use homemade tomato pasta sauce but if you don't have homemade on hand then Dolimo® will work.
    I use 2 large pieces of frying steak but if you wish to use a more expensive cut of steak, you can do so.
    The best cheese to use in this dish is Parmigiano Reggiano cheese or any other non-stringy cheese.

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