Photo of Braciole with Spicy Tomato Sauce by WW

Braciole with Spicy Tomato Sauce

Points® value
Total Time
9 hr 20 min
20 min
9 hr
This Italian beef roll looks fancy but it’s easy to make and uses simple ingredients like egg, garlic, and bread crumbs. It’s great for a dinner party or big family meal.


Seasoned breadcrumbs

¼ cup(s), Italian-seasoned

Fresh parsley

¼ cup(s), flat-leaf variety, chopped

Grated Pecorino Romano cheese

¼ cup(s)

Hard boiled egg

1 large, coarsely chopped


2 clove(s), large, minced

Olive oil

2 tsp(s), divided

Uncooked trimmed top round steak

24 oz, cut into 8 (1/4-inch) slices

Table salt

¼ tsp(s)

Arrabbiata sauce

24 oz, 1 (24-oz) jar

Red wine

4 fl oz, (1/2 cup)


  1. To make filling: In a medium bowl, stir together bread crumbs, parsley, Pecorino Romano, egg, garlic, and 1/2 tsp oil.
  2. Between two pieces of plastic wrap, place steaks in one layer. With a meat mallet or rolling pin, pound to 1/8-inch thickness. Remove top piece of plastic. Sprinkle about 2 tbsp filling onto each steak, leaving a 1/2-inch border, gently pressing so it adheres. From short end, roll steaks up to enclose filling. Tie each at 1-inch intervals with kitchen twine. Sprinkle with salt.
  3. In a 5- or 6-qt slow cooker, combine arrabbiata sauce and wine.
  4. In a large heavy skillet over medium-high heat, warm remaining 1 1/2 tsp oil. Add beef rolls and cook, turning occasionally, until browned, about 4 minutes. Transfer rolls to slow cooker, spooning sauce over. Cover and cook until beef is fork-tender, 4 to 5 hours on High or 8 to 9 hours on Low. Remove twine from rolls. Serve with sauce.
  5. Per serving: 1 beef roll and scant 1/4 cup sauce