If you love comforting, slow-cooked meals with big flavor and a bit of flair, you’re going to fall for this Beef Braciole recipe inspired by Ina Garten’s signature style.
While Ina hasn’t shared a braciole recipe officially, this version reflects her approach: simple ingredients, classic technique, and elevated taste.
Braciole (pronounced brah-ZHO-lay) is an Italian-American classic: thin slices of beef rolled around a savory filling of breadcrumbs, garlic, herbs, and cheese, then browned and gently braised in tomato sauce until fork-tender.
It’s hearty, flavorful, and perfect for Sunday dinner, special occasions, or anytime you want to bring a little warmth to the table.
Why You’ll Love This Recipe
This dish delivers layers of flavor in every bite—from the rich beef, to the herbed breadcrumb stuffing, to the garlicky tomato sauce. It may look fancy, but once you roll your first braciole, you’ll see how approachable it really is.
Inspired by Ina Garten, this version emphasizes quality ingredients and a stress-free method. Everything can be made ahead, the sauce gets better as it sits, and the braciole freezes beautifully. It’s also perfect with a side of pasta or creamy polenta for a complete meal.
What You’ll Need
For the Braciole
- 1½ pounds beef top round, sliced into thin ¼-inch slices
- ½ cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves, minced
- 1 tablespoon pine nuts (optional, but traditional)
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 tablespoons olive oil (for searing)
- Butcher’s twine or toothpicks
For the Tomato Sauce
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed San Marzano tomatoes
- ½ cup dry red wine (optional but delicious)
- 1 teaspoon sugar (balances acidity)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh basil or parsley, for garnish
Pro Tips
- Pound the beef slices evenly so they roll easily and cook consistently.
- Secure the rolls tightly—toothpicks are quick, but twine gives a cleaner finish.
- Brown the rolls before simmering to build rich, deep flavor.
- Let it simmer low and slow—at least 1.5 hours for tender beef.
- Slice before serving to show off the beautiful spiral filling.
Tools You’ll Need
- Meat mallet or rolling pin
- Sharp knife and cutting board
- Mixing bowl
- Large skillet
- Dutch oven or deep saucepan
- Butcher’s twine or toothpicks
- Tongs and wooden spoon
Substitutions and Variations
- No pine nuts? Omit or swap for chopped walnuts for crunch.
- Cheese swap: Use Pecorino Romano or Asiago instead of Parmesan.
- Want it spicier? Add more red pepper flakes to the filling or sauce.
- Gluten-free: Use GF breadcrumbs and check your tomato brand.
- Meat options: Braciole can also be made with veal or pork!
Make Ahead Tips
- Assemble the braciole ahead of time, wrap tightly, and refrigerate up to 24 hours.
- Cooked braciole can be stored in sauce in the fridge for up to 3 days.
- Freezes well: Freeze cooled braciole in sauce for up to 3 months. Reheat gently on the stovetop.
How to Make Barefoot Contessa-Inspired Beef Braciole
Step 1: Prepare the Filling
In a bowl, mix breadcrumbs, Parmesan, parsley, garlic, pine nuts, red pepper flakes, and a pinch of salt and pepper.
Step 2: Pound and Fill the Beef
Place beef slices between two sheets of parchment and pound to ¼-inch thickness. Spread a spoonful of filling on each, then roll tightly and secure with twine or toothpicks.
Step 3: Brown the Braciole
Heat olive oil in a large skillet. Brown each roll on all sides until golden. Transfer to a plate.
Step 4: Make the Sauce
In the same pan or Dutch oven, sauté chopped onion in olive oil. Add garlic and tomato paste, cook until fragrant. Pour in red wine (if using), simmer 2 minutes. Add crushed tomatoes, sugar, salt, and pepper.
Step 5: Simmer the Braciole
Return browned braciole to the sauce. Cover and simmer on low for 1½ to 2 hours, turning occasionally, until the beef is tender and infused with flavor.
Step 6: Slice and Serve
Remove braciole, snip off the twine or remove toothpicks. Slice into spirals and serve with sauce over pasta, polenta, or crusty bread.
Leftovers and Storage
- Store in the fridge up to 3 days in a sealed container with sauce.
- Freeze individual portions in sauce for up to 3 months.
- Reheat gently on the stove or in the microwave with a splash of water or extra sauce to keep moist.
Recipe FAQs
1. Can I use a different cut of beef?
Yes—flank steak or sirloin can work if sliced thinly and pounded to even thickness.
2. What if I don’t have twine?
Toothpicks work great in a pinch. Just remember to remove them before serving!
3. Can I make this in a slow cooker?
Absolutely. Brown the braciole first, then simmer in sauce on low for 6–7 hours.
4. Is this dish spicy?
Only mildly—red pepper flakes can be adjusted to taste, or omitted entirely for a kid-friendly version.
Rich, Rolled, and Ready for Company
This Barefoot Contessa-style beef braciole brings together the best of classic Italian flavors and Ina Garten’s beloved approach: homey yet elegant, hearty yet refined. It’s a dish that looks impressive, tastes unforgettable, and invites you to slow down and savor.
Give it a try for your next Sunday dinner or cozy night in—and let me know in the comments how your family enjoyed it or what twists you added to make it your own!