I always come back to this recipe when I want something comforting, slow-cooked, and full of tradition. I make thin slices of beef, fill them with savory salami, fresh herbs, and a whole hard-boiled egg, then let everything simmer gently in a rich tomato sauce until the meat is fall-apart tender. The aroma fills my kitchen for hours, and by the time it’s ready, it already feels like a celebration around the table.
Why You’ll Love This Recipe
I love this recipe because it turns simple ingredients into something truly special. The long simmer creates tender beef and a deeply flavored sauce that tastes even better the next day. I also enjoy how impressive it looks when sliced, making it perfect for family dinners, holidays, or anytime I want a meal that feels like home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the braciole, I use
3 pounds top round steaks (about 6 steaks)
3/4 pound sliced Genoa salami
1/2 cup chopped Italian flat-leaf parsley, plus extra for garnish
1/2 cup fresh basil, chiffonaded
6 hard-boiled eggs, peeled
1/4 cup extra-virgin olive oil
For the sauce, I use
1 small yellow onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 can (28 ounces) San Marzano tomatoes, crushed or mashed
1 can (14 ounces) water
A small handful of fresh basil leaves, chopped
1 tablespoon fresh oregano, chopped
2 dried bay leaves
Salt and freshly ground black pepper, to taste
A pinch of sugar to balance the acidity
Directions
I start by placing each steak between two sheets of plastic wrap and pounding it until it’s about 1/4 inch thick. Once the beef is ready, I lay 4 to 5 slices of salami down the center of each steak, keeping a small border around the edges. I sprinkle the parsley and basil evenly over the salami, then place one hard-boiled egg in the center of each piece.
I fold in the sides, roll the steak tightly, and secure both ends with kitchen twine. In a large skillet or Dutch oven, I heat the olive oil over medium heat and brown the braciole on all sides. Once browned, I remove them to a plate.
Using the same pan, I sauté the chopped onion until soft and translucent. I add the garlic and cook briefly, then stir in the tomato paste. Next, I add the tomatoes, water, basil, oregano, bay leaves, salt, pepper, and sugar. I return the braciole to the pan, cover, and let everything simmer gently for 1 to 2 hours, turning occasionally, until the meat is fork-tender.
Before serving, I remove the twine, slice the braciole into thick rounds, and spoon plenty of sauce over the top.
Servings And Timing
I usually make this recipe to serve 6 people. Preparation takes about 30 minutes, and cooking time is roughly 2 hours, bringing the total time to around 2 hours and 30 minutes.
Variations
When I want to add extra richness, I mix in shredded mozzarella or provolone with the filling. If I’m craving a little heat, I add red pepper flakes to the sauce. I also enjoy making a version without the egg, replacing it with breadcrumbs and extra Parmesan for a slightly different texture. This recipe also works well in a slow cooker after browning the rolls first.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the braciole gently on the stovetop with a splash of water or broth to keep the sauce smooth. I also freeze leftovers in the sauce for up to 2 months and thaw them overnight in the refrigerator before reheating.
FAQs
What Is Braciole?
I think of braciole as thin slices of beef rolled around a savory filling and slowly simmered in tomato sauce until tender.
Why Does Braciole Need To Cook So Long?
I rely on low, slow cooking to break down the beef fibers, which gives the braciole its melt-in-your-mouth texture.
Can I Prepare This Dish Ahead Of Time?
I often make it a day ahead because the flavors deepen as it rests, making it even better when reheated.
How Do I Keep Braciole From Drying Out?
I always keep the rolls fully submerged in sauce and simmer them gently, never at a hard boil.
What Do I Serve With Italian Braciole?
I usually serve it with pasta, polenta, or mashed potatoes so none of the sauce goes to waste.
Conclusion
This Papa’s Italian braciole recipe is one of those dishes I never get tired of making. I love how it rewards patience with deep flavor, tender meat, and a sauce that brings everyone back for seconds. Every time I cook it, I’m reminded that the best meals are made slowly and shared generously.
Tender beef rolls stuffed with salami, herbs, and hard-boiled eggs, simmered in a rich tomato sauce until perfectly flavorful and fall-apart tender — a traditional Italian comfort dish perfect for special family meals.
Total Time:2 hours 30 minutes
Yield:6 servings
Ingredients
For the braciole:
3 pounds top round steaks (about 6 steaks)
3/4 pound sliced Genoa salami
1/2 cup chopped Italian flat-leaf parsley
1/2 cup fresh basil, chiffonaded
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 can (28 oz) San Marzano tomatoes, crushed or mashed
1 can (14 oz) water
Fresh basil leaves, chopped (small handful)
1 tablespoon fresh oregano, chopped
2 dried bay leaves
Salt and freshly ground black pepper, to taste
Pinch of sugar
Instructions
Place each steak between plastic wrap and pound to about 1/4 inch thick.
Lay 4–5 slices of salami down the center of each steak. Sprinkle with parsley and basil, then place one hard-boiled egg in the center.
Fold in sides and roll tightly. Secure with kitchen twine.
Heat olive oil in a large skillet or Dutch oven over medium heat. Brown the braciole on all sides. Remove and set aside.
In the same pan, sauté onion until soft. Add garlic and cook for 1 minute. Stir in tomato paste.
Add crushed tomatoes, water, chopped basil, oregano, bay leaves, salt, pepper, and a pinch of sugar. Stir well.
Return braciole to the pan, cover, and simmer on low for 1–2 hours, turning occasionally, until meat is fork-tender.
Remove twine, slice braciole into thick rounds, and serve with sauce and parsley garnish.
Notes
Add shredded mozzarella or provolone to the filling for extra richness.
For a spicier version, include red pepper flakes in the sauce.
Try a filling with breadcrumbs and Parmesan for a no-egg variation.
This dish is ideal for make-ahead meals and freezes well with sauce.
