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Tender Braciole Recipe: Easy Italian Dinner with Prosciutto & Parmesan

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This tender braciole features thin-sliced beef rolled with savory prosciutto, parmesan, and fresh herbs, then simmered in a rich tomato sauce until melt-in-your-mouth delicious. It’s a classic Italian comfort dish perfect for family dinners or special occasions.

Ingredients

Scale
  • 2 pounds top round beef, thinly sliced (6–8 pieces, about 1/4-inch thick)
  • 6–8 slices prosciutto (about 3 ounces), thinly sliced
  • 1 cup parmesan cheese, freshly grated
  • 1/4 cup fresh parsley, chopped
  • 2–3 cloves garlic, minced
  • 1/2 cup seasoned breadcrumbs (use gluten-free if needed)
  • Black pepper, freshly cracked, to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup red wine (or beef broth)
  • 1/4 cup fresh basil, torn
  • Salt and pepper, to taste
  • Pinch of sugar (optional)
  • Kitchen twine or toothpicks (for assembly)
  • Extra parmesan and parsley for serving (optional)

Instructions

  1. Lay each slice of top round beef between two pieces of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin until about 1/4-inch thick.
  2. In a medium mixing bowl, combine grated parmesan, chopped parsley, minced garlic, seasoned breadcrumbs, and black pepper. Mix well.
  3. Lay out each beef slice. Place a slice of prosciutto on top, then sprinkle 2-3 tablespoons of the filling evenly over the prosciutto, leaving a small border.
  4. Starting at the short end, roll up each slice tightly, tucking in the sides. Secure each roll with kitchen twine or toothpicks.
  5. Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the beef rolls on all sides until deeply browned, about 2-3 minutes per side. Transfer to a plate.
  6. Reduce heat to medium. In the same pan, add diced onion and cook until soft and golden, about 4-5 minutes. Add minced garlic and cook for another 30 seconds.
  7. Pour in red wine (or broth) to deglaze the pan, scraping up any browned bits. Let simmer for 1-2 minutes, then stir in crushed tomatoes, torn basil, salt, pepper, and a pinch of sugar if needed.
  8. Return the seared beef rolls to the sauce, nestling them in so they’re mostly covered. Reduce heat to low, cover, and let simmer gently for 1.5 to 2 hours, turning the rolls every 30 minutes.
  9. Remove the braciole from the sauce. Remove kitchen twine or toothpicks. Slice each roll crosswise into spirals, arrange on a platter, and spoon sauce over the top. Garnish with extra parmesan and parsley if desired.

Notes

For gluten-free, use gluten-free breadcrumbs or almond flour. For dairy-free, substitute nutritional yeast for parmesan and use a dairy-free deli slice instead of prosciutto. Braciole can be made ahead and reheated; leftovers are even better the next day. If sauce thickens too much, add a splash of water or broth. Imperfect rolls are part of the charm!

Nutrition

Keywords: braciole, Italian beef roll, prosciutto, parmesan, comfort food, Sunday dinner, classic Italian, tomato sauce, family recipe

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