Bracciole with spicy tomato sauce

Bracciole with spicy tomato sauce

Total Time
4 hr 20 min
20 min
4 hr
This Italian beef roll looks fancy but it’s simple to make and uses cozy, homey ingredients, including egg, garlic, and bread crumbs. Great for a dinner party or big family meal.


Seasoned breadcrumbs

¼ cup(s)

Fresh parsley

¼ cup(s)

Grated Pecorino Romano cheese

¼ cup(s)

Hard boiled egg

1 item(s), large, coarsely chopped


2 clove(s), minced

Extra virgin olive oil

2 tsp

Uncooked trimmed top round steak

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

Table salt

¼ tsp

Arrabbiata sauce

24 oz

Red wine

4 fl oz, (1/2 cup)


  1. Stir together bread crumbs, parsley, Romano, egg, garlic, and 1/2 teaspoon oil in medium bowl.
  2. Place steaks, in one layer, between two pieces of plastic wrap. With meat mallet or rolling pin, pound to 1/8-inch thickness. Remove top piece of plastic. Sprinkle about 2 tablespoons filling onto each steak, leaving 1/2-inch border, gently pressing so it adheres. From short end, roll steaks up to enclose filling. Tie each roll at 1-inch intervals with kitchen twine. Sprinkle with salt.
  3. Stir together arrabbiata sauce and wine in 5- or 6-quart slow cooker.
  4. Heat remaining 1 1/2 teaspoons oil in large heavy skillet over medium-high heat. 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.


Steamed lacinato kale sprinkled with crispy garlic chips is a delicious accompaniment to the bracciole.