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Meat, Italy

Beef braciole in tomato sauce with mashed potatoes

Beef braciole are thin beef slices rolled up with pecorino, parsley and garlic, then simmered slowly in a red wine tomato sauce. This recipe serves 4, takes 2 hours, is rated medium difficulty, and costs €3.80 per person. Success depends on tying the rolls tightly and letting them cook low and slow until the meat is tender.

Braciole, those little beef rolls stuffed with cheese and herbs that simmer away in tomato sauce, served with mashed potatoes for softness.

Beef braciole in tomato sauce with mashed potatoes
Total time
2 h
Difficulty
Medium
Cost per person
€3.80
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Braciole turns a simple slice of beef into something genuinely comforting. The melted cheese inside, the garlic and parsley, the tomato sauce that has simmered for a long time, all of it adds up to tender meat you enjoy roll after roll.

This is a Sunday kind of dish, one you make when you have time to let it simmer while you go about other things. Kids usually love the tomato sauce and the creamy mash, and the rolls are easy to share at the table. Make a bit extra, the leftovers taste even better reheated.

The ingredients

4 people

Butcher

  • Thin beef slices for rolling 8

Dairy

  • Grated pecorino 60 g
  • Milk 15 cl
  • Butter 30 g

Fruits and vegetables

  • Parsley 6 sprigs
  • Garlic 3 cloves
  • Onion 1
  • Potatoes 1 kg

Pantry

  • Breadcrumbsoften in the pantry 2 tbsp
  • Tomato passataoften in the pantry 700 g
  • Red wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Lay out the beef slices, top them with pecorino, chopped parsley, garlic and breadcrumbs, then roll them up and secure with a toothpick.

    Flatten the beef with a meat mallet so it rolls up without tearing.

  2. Brown the rolls in the oil on all sides, then set them aside. 8 min

    Get a good color, it's the base of the sauce's flavor.

  3. Cook the onion until soft, deglaze with red wine, add the passata and return the rolls to the pot. 5 min

    Scrape up the browned bits at the bottom of the pot before adding the wine.

  4. Let it simmer covered over low heat until the meat is tender. 1 h 30

    Turn the rolls halfway through cooking so the sauce soaks in evenly.

  5. Make the mash with the cooked potatoes, hot milk and butter, then serve with the rolls topped with sauce. 25 min

    Remove the toothpicks before serving.

Our tips to get it right

  • Ask your butcher for thin, even beef slices cut specifically for rolling, this keeps them from tearing.
  • Don't oversalt the filling, pecorino is already quite salty on its own.
  • If the sauce reduces too much while simmering, add a splash of hot water rather than covering the pot tighter.

The variations

  • Swap the pecorino for parmesan if that's what you have, the flavor will be a bit milder.
  • For a vegetarian version, make the same tomato sauce and serve it with breaded eggplant rolls instead of beef.
  • For a quicker kid-friendly meal, slice the cooked rolls and toss them straight into the sauce with short pasta.

What to serve it with

  • A glass of light red wine
  • Crusty bread for the sauce
  • A simple green salad

Storage

Braciole keep for 3 days in the fridge in a sealed container, sauce included. They freeze well with their sauce for up to 2 months. Reheat gently on the stove, adding a little water if the sauce has thickened.

Questions about this dish

Can you make braciole ahead of time?

Yes, you can roll and brown them a day ahead, then finish cooking them in the sauce the next day. The flavor is even better after resting overnight.

What meat can you use if you can't find beef rolling slices?

Ask your butcher for a top round or eye of round cut very thin. What matters is having thin, pliable meat that flattens easily with a mallet.

Can you freeze cooked braciole?

Yes, freeze the rolls in their tomato sauce in an airtight container for up to 2 months. Thaw in the fridge before reheating gently on the stove.

How do you keep the rolls from opening while cooking?

Tie each roll tightly with kitchen twine or secure it with wooden toothpicks before browning. Avoid moving them around too much while cooking, especially in the first few minutes.

How long does it take to make beef braciole in tomato sauce with mashed potatoes?

Count 2 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in beef braciole in tomato sauce with mashed potatoes?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does beef braciole in tomato sauce with mashed potatoes cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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