Braciole al Sugo is a traditional Southern Italian dish made with thinly sliced beef cutlets rolled, filled with local ingredients, and slowly simmered in a rich tomato sauce.
Thin cuts of beef are filled with parsley, garlic, pecorino cheese, and pancetta. Like in most Italian cooking, the rolls are then cooked slowly in a thick tomato sauce that absorbs the flavors of the meat. It takes time to cook, but the result is worth it. The beef rolls are tender and melt in your mouth. Served in a thick, rich sugo di pomodoro, they are absolutely delicious.
One of the perks of living in Switzerland is being close to Italy. Whenever we have a long weekend, we often head there, mainly for the incredible food, which is always outstanding and far more affordable than in Switzerland. That’s how we discovered Braciole al Sugo. Sitting in Puglia’s small tavern, we randomly ordered it and fell in love. Since then, it’s become a favorite dish to make when we have guests. You can prepare it in advance and serve it with ease.
Why you will love Braciole al sugo
This southern Italian dish is super comforting and perfect for family gatherings or cozy dinners.
Simple ingredients that pack big flavor and are ideal to include in your longevity recipes.
A taste of authentic Southern Italy that fills your home with the most incredible smell.
Meat rolls and tomato sauce Ingredients
to make 8 pieces of meat, to serve for 4 people
top of bottom round beef roast (sirloin, silverside, flank steak)
Pecorino cheese, half of the cheese we used for the filling, remaining half we sprinkled on the top.
garlic cloves
tomatoes
Passata or homemade tomato sauce
olive oil
pancheta (prosciutto) slices
Fresh parsley
Chianti wine
Italian Beef Braciole Al Sugo Recipe
First step: Prepare the Beef
Cut the beef into ¼ inch (½ cm) thin slices across the grain . Use a meat mallet or rolling pin to pound them to half the thickness.
Second step: Make the Filling
In a bowl, add half of the shredded Pecorino cheese, minced garlic, and chopped parsley. Stir to combine.
Third step: Assemble the Rolls
Place thin slices of beef on a work surface. Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top (cut them in half to make enough for 8 rolls). Sprinkle over a small amount of the filling, then roll up the slice of beef and secure each ends with toothpicks or kitchen twine.
Fourth step: Sear the Beef Rolls
Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and sauté for a few minutes.
Pour in the passata and the Chianti wine.
Fifth step: Simmer the Rolls
Reduce the heat, cover the pot, and simmer slowly for 2 hours, until the beef is tender and the sauce thickens. Once tender, toss the incredible tomato sauce with pasta and serve.