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Beef Rolls In Red Wine Tomato Sauce Recipe

Indulge in these succulent Beef Braciole! Tender beef rolls, bursting with flavor, are slow-simmered in a rich, robust red wine tomato sauce. This classic Italian recipe delivers a depth of taste that will leave you craving more. Perfect for a special occasion or a cozy weeknight dinner. Get ready for a culinary adventure!

Prep Time 20 mins
Cook Time 70 mins
Calories 184.4 kcal
Protein 5g
Rating 5.0 (2 Reviews)
Beef Rolls In Red Wine Tomato Sauce 91

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Rolls In Red Wine Tomato Sauce

  • 1 pound sirloin steak, thinly sliced
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 3 ounces prosciutto, thinly sliced
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon salt, 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley, plus extra for garnish

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How to Make Beef Rolls In Red Wine Tomato Sauce

  1. Pound 1 lb beef (thinly sliced) into 1/4-inch thick cutlets.
  2. Spread 1 teaspoon minced garlic, 1 tablespoon chopped fresh rosemary, and 2 tablespoons grated Parmesan cheese over each beef cutlet.
  3. Top each cutlet with 1 thin slice of prosciutto (about 3 oz total). Roll tightly and secure with toothpicks.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown beef rolls on all sides for 3-4 minutes.
  5. Remove beef rolls from skillet and set aside. Add 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped) to the skillet.
  6. Cook vegetables until softened, about 5-7 minutes.
  7. Pour in 1 cup dry red wine (like Cabernet Sauvignon or Chianti), scraping up any browned bits from the bottom of the pan. Simmer until reduced by half (about 5 minutes).
  8. Add 1 (28-ounce) can crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  9. Bring to a simmer, reduce heat to low, cover, and cook for 45-55 minutes, or until beef is tender.
  10. Remove toothpicks from beef rolls.
  11. Stir in 1/4 cup chopped fresh parsley.
  12. Serve hot, garnished with extra parsley, over pasta or polenta.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

12g

Fat

12g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat European Italian Mediterranean Gluten Free Fall Recipes Holiday Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beef European Italian Meat 4 Hours Or Less