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Papa’s Italian Braciole Recipe

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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

  1. Place each steak between plastic wrap and pound to about 1/4 inch thick.
  2. 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.
  3. Fold in sides and roll tightly. Secure with kitchen twine.
  4. Heat olive oil in a large skillet or Dutch oven over medium heat. Brown the braciole on all sides. Remove and set aside.
  5. In the same pan, sauté onion until soft. Add garlic and cook for 1 minute. Stir in tomato paste.
  6. Add crushed tomatoes, water, chopped basil, oregano, bay leaves, salt, pepper, and a pinch of sugar. Stir well.
  7. Return braciole to the pan, cover, and simmer on low for 1–2 hours, turning occasionally, until meat is fork-tender.
  8. 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.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Halal

Nutrition

  • Serving Size: 1 portion (1/6 of recipe)
  • Calories: 480
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 45g
  • Cholesterol: 210mg

Find it online: https://cooksplash.com/papas-italian-braciole-recipe/