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 tomato sauce, 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 ideal to include in your longevity recipes.

A taste of authentic Southern Italy that fills your home with the most incredible smell.

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.

How to serve braciole the Italian way

In Italy, braciole is often served as a second course (secondo), following a lighter first course (primo) like pasta. Once cooked, remove the beef braciole and set aside, or keep warm on a plate. Serve the sauce with freshly cooked and drained pasta. Serve the braciole as a second course with a little reserved tomato sauce, along with your choice of sides.
Add fresh basil or parsley for color and flavor. A sprinkle of grated Pecorino cheese can enhance the dish.
Pair with a good Italian red wine, like Chianti, to complement the flavors.
You can also serve the braciole al sugo with a little remaining sauce with sides like grilled vegetable or roasted potatoes.

Variations

Braciole al Sugo varies across different regions of Italy. While the technique of rolling and simmering the meat remains the same, the ingredients and names differ.

Involtini di Manzo is typical in regions like Sicily. While they also use rich slowly simmered tomato sauce and top or bottom round beef in the dish, they include eggplant and local cheese and herbs in the filling.

Spudini, on the other hand, uses thin slices of pork or chicken rolled around a filling of roasted red peppers, provolone cheese, and chopped olives for a Mediterranean twist.

How to store it

You can store the leftovers in the fridge for 2-3 days and reheat them as needed. Alternatively, you can freeze them in suitable containers; just be sure to thaw completely before reheating.

Best tips and trick

Use either top round or bottom round roast. Both cuts work well, but make sure they are sliced thinly.
A sharp knife is essential for cutting the beef into thin slices. If you’re unsure about slicing, ask your butcher to do it for you. If using top round, cut the large slices in half lengthwise for easier rolling.
It’s crucial to pound the beef to half its thickness using a meat mallet or rolling pin. This step tenderizes the meat and makes it easier to roll.
Aim for even thickness in your beef slices to ensure consistent cooking and tenderness.
Prepare your filling in advance so you can quickly assemble the rolls when you’re ready to cook.