Braciole al Sugo - Italian Beef Braciole

Best tips and trick to make Braciole al Sugo

5 from 6 votes

Braciole al Sugo - Italian Beef Braciole

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.

Prep Time30

Cook Time2 10

Course: Main Course

Cuisine: Italian

Keyword: Braciole, Braciole Al Sugo, Braciole Recipe, italian beef braciole

Servings: people

Calories: 451kcal

Author: Vladka Merva

Equipment

Ingredients

500 g top of bottom round beef roast sirloin, silverside, flank steak
100 g Pecorino cheese half of the cheese we used for the filling, remaining half we sprinkled on the top.
4 cloves garlic
6 tomatoes
4 tbsp Passata
4 tbsp olive oil extra virgin
4 slices pancheta prosciutto slices,
1 handful parsley fresh
2 dcl dry white wine chianti

US Customary - Metric

Instructions

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.
In a bowl, add half of the shredded Pecorino cheese, minced garlic, and chopped parsley. Stir to combine.
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.
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.
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.

Nutrition