Beef Rolls In Red Wine Sauce

Beef Braciole
 ~ These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. They go perfectly with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.

Buon Appetito!
Deborah Mele 

Beef Rolls In Red Wine Sauce

Beef Rolls In Red Wine Sauce

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 45 minutes

Beef Braciole are stuffed rolls of beef cooked until fork tender.


  • 1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices
  • 2 Cloves Garlic, Finely Minced
  • 2 Tablespoons Fresh Rosemary
  • 6 Thin Slices Of Prosciutto, Cut In Half
  • 1/4 Cup Grated Parmesan Cheese
  • 1/3 Cup Olive Oil
  • 1 Cup Dry Red Wine
  • 1 Carrot, Finely Chopped
  • 1/2 Onion, Finely Chopped
  • 1 Celery Stalk, Finely Chopped
  • 2 Cups Chopped Canned Tomatoes
  • Salt & Pepper
  • 1/4 Cup Chopped Fresh Parsley


  1. Pound each piece of the beef into thin slices and spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice.
  2. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
  3. Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes.
  4. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
  5. Cook until the vegetables are tender, then add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
  6. Add the tomatoes, and season with salt and pepper.
  7. Cook over medium low heat, until the sauce has begun to thicken, about 5 minutes.
  8. Remove the toothpicks from the bundles, and return them to the skillet.
  9. Simmer on very low heat for 20 minutes.
  10. Add the fresh parsley, and cook until heated through, about 3-4 minutes.
  11. Serve hot with a side dish of your choice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

One Comment

  1. Deborah, you inspired me.
    I made a Kosher version with just a few changes. I used for the beef; flank steak cut thin, then pounded, for the Prosciutto; turkey pastrami, and for the parmesan; fresh egg bread breadcrumbs, substituting these for the ingredients that are not Kosher, or can not be cooked together. It was delicious! Thanks 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.