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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Braciola Recipe

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This recipe for Beef Braciola, by , is from Mignella Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Mignella


1 lb lean ground beef
2 cloves garlic, minced
bunch Italian parsley leaves (about ⅔ cups)
2 eggs, beaten
2 Tbsp shredded Pecorino Romano cheese
Seasoned bread crumbs
salt and pepper to taste
2 pkgs (1-1 lbs each) top round boneless beef cutlets (had a butcher cut a London broil into 4 thing long slices)
Pan searing flour
2 Tbsp Olive oil
1 cups dry red wine
2 (24 oz each) spaghetti sauce

1. Preheat oven to 350. Add ground beef, garlic, parsley, eggs, cheese, bread crumbs, salt and pepper to large bowl. Mix with hands until combined.

2. Lay cutlets on work surface. Place about ⅓ cup filling on lower third of cutlet. Roll up cutlets; season with salt and pepper. Dust with pan-searing four, pat of excess.

3. Heat oil in large braising pan on Med-High until oil faintly smokes. Add beef rolls seam-side down to pan. Turn over when meat changes color one-quarter of way up and seared side has browned, 3-4 min. Sear other side until browned, about 2 min. Remove from pan

4. Wipe pan clean, leaving about 1 Tbsp of liquid in pan. Reduce heat to Med, add wine. Cook, stirring to loosen browned bits on bottom of pan 1-2 min. Add tomato sauce, stir to combine. Return meat to pan. Bring liquid in pan to simmer; cover, transfer to oven. Cook 2 hours, until meat is tender.

Slow cooker directions: Follow steps 1-4 transferring beef roll-ups and tomato mixture to slow cooker. Cook on HiGH 4 - 6 hours. ( I do not use slow cooker version.).




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