Braciole is a classic Italian-American Sunday dinner: thin slices of beef rolled around a garlicky breadcrumb and Pecorino filling, browned, then slow-simmered in tomato sauce until fork-tender. The beef flavors the sauce as it cooks, so you get your main dish and your pasta sauce from one pot.

Prep Time 30 Min | Cook Time 2 Hrs | Serves 6

Ingredients

  • 2 lbs beef top round, sliced ¼” thick (about 8 slices)
  • ¾ cup Pecorino Romano, grated (divided)
  • ¾ cup plain breadcrumbs
  • 6 cloves garlic, minced (divided)
  • ⅓ cup fresh Italian parsley, chopped
  • 3 tbsp extra virgin olive oil, plus more for drizzling
  • 1 medium onion, diced
  • ½ cup dry red wine
  • 2 cans (28 oz each) crushed tomatoes
  • 1 tsp dried oregano
  • 4–5 fresh basil leaves
  • Salt and black pepper to taste
  • 1 lb rigatoni, for serving
  • Kitchen twine or toothpicks

Directions

  1. In a bowl, combine the breadcrumbs, ½ cup Pecorino Romano, 4 cloves of minced garlic, parsley, and a pinch of black pepper. Drizzle with olive oil and stir until lightly moistened.
  2. Place the beef slices between sheets of plastic wrap and pound to about ⅛” thick. Season lightly with salt and pepper.
  3. Spread the filling over each slice, leaving a small border around the edges.
  4. Roll each slice up tightly from the short end and secure with kitchen twine or toothpicks.
  5. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the braciole on all sides, about 6–8 minutes total, then set aside.
  6. Lower the heat to medium and add the onion. Cook until soft, about 5 minutes, then add the remaining garlic and cook 1 minute more.
  7. Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer 2 minutes.
  8. Stir in the crushed tomatoes, oregano and basil. Season with salt and pepper, then return the braciole to the pot, nestling them into the sauce.
  9. Cover and simmer on low for 1½ to 2 hours, turning occasionally, until the beef is fork-tender.
  10. About 20 minutes before serving, cook the rigatoni according to package directions.
  11. Remove the twine or toothpicks, slice the braciole into rounds, and serve over rigatoni with plenty of sauce and the remaining Pecorino Romano.

Don’t feel like cooking? Mario’s is not just a meat market. We have an extensive deli and hot bar menu, and breakfast food items, as well! Choose from delicious, hand-made Italian deli specialties that are sure to delight your taste buds, making you come back again and again. Browse Mario’s Italian deli menu here!