Apulian Beef Braciole

Italian Beef Rolls in Tomato Sauce – A Classic Apulian Recipe

Apulian Beef Braciole, tender slices of beef (or veal) stuffed with garlic, parsley, and Pecorino cheese, rolled tightly, simmered in a rich tomato sauce until perfectly cooked.

These Apulian beef braciole are traditionally served as a hearty main course with baked potatoes or seasonal vegetables. You can use leftover tomato sauce for pasta to complete your Apulian-style meal.

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Serves: 4 | Preparation time: 25 mins | Cooking time: 45 mins

• 8 slices of beef or veal

• 150 ml tomato passata

• 250 g whole peeled plum tomatoes

• ½ white onion, sliced

• Fresh basil leaves (5–6)

• 2 cloves garlic, peeled and chopped

• 1 sprig parsley, minced

• 2 tbsp extra virgin olive oil (EVOO)

• Grated Pecorino cheese, to taste

• Salt and black ground pepper: to taste

Method

In a small bowl, combine chopped garlic, minced parsley, a drizzle of EVOO, and a pinch of salt. Mix well and set aside.

Lay the beef or veal slices on a clean surface. Gently flatten with a meat tenderizer.
Season both sides with salt and black pepper.
Spread some of the garlic–parsley mixture over each slice, pressing lightly.Sprinkle grated Pecorino on top.

Fold the sides inward to prevent the filling from escaping.
Roll the slice from one end to the other. Secure each braciola with kitchen string or toothpicks.

Heat 2 tbsp EVOO in a saucepan over low heat. Add sliced onion and sauté until soft and golden.

Increase heat to medium–high.
Brown the meat rolls on all sides, turning often. Add peeled tomatoes, basil, a pinch of salt and pepper, and stir.
Pour in the tomato passata.
Cover and simmer on low heat for 25–30 minutes, stirring occasionally, until sauce thickens and meat is tender.

Remove the kitchen string or toothpicks. Serve your Apulian Beef Braciole hot with tomato sauce.

 

(11 votes, average: 4.91 out of 5)
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