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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 358.9
  • Total Fat: 13.2 g
  • Cholesterol: 86.0 mg
  • Sodium: 663.3 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 36.7 g

View full nutritional breakdown of Braciole calories by ingredient
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This is a recipe from Chef Anne Burrell This is a recipe from Chef Anne Burrell
Number of Servings: 12



    2 tbsp. Olive oil
    1/2 cup finely diced pancetta
    1 large onion, finely diced
    Kosher salt
    Pinch crushed red pepper flakes
    2 cups day old italian bread, crusts removed, cut into 1" chunks
    1 cup 2% milk
    2 cloves garlic, smashed and finely chopped
    1/2 lb. cremini or button mushrooms, sliced
    1/2 lb. spinach, stems removed, cut into chiffonade
    1/2 cup grated provalone
    1/2 cup grated parmesano-reggiano
    2 lbs cut into 1/2" thick slices


    2 tbsp extra virgin olive oil
    1 large onion, finely diced
    Pinch crushed red pepper flakes
    1/2 tsp. kosher salt
    2 cloves garlic, smashed and finely chopped
    4 tbsp. tomato paste
    1 cup chicken broth
    1 28 oz. can crushed tomatoes
    2 cups water
    Grated Parm for garnish
    Chopped parsley leaves for garnish


For the beef rolls:

coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat. Cook the pancetta until it gets brown and crispy, about 5 to 7 minutes. Add the onions and crushed red pepper and toss to incorporate with the pancetta. Season with salt, to taste. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes.

While the onions are cooking, in a large bowl, combine the bread and milk. toss to combine and let sit until the bread has absorbed the milk and is very soft. Use your hands to get in there and really squish everything together. Reserve.

Add the garlic to the pan with the pancetta and onion and saute for 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes. Remove the mixture from the heat and stir in the spinach.

Add the onion/mushroom mixture to the reserved bread mixture and stir to combine. Taste to make sure the mixture is delicious, and add salt, if needed. Set aside.

Lay the beef slices between two sheets of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Put about 1/4 cup of flilling on one end of each of the pounded beef slices and roll up. Secure the roll with toothpicks. Repeat this process with the remaining beef and filling.

Coat a large, wide pot with olive oil and put over medium high heat. Season the beef rolls with salt, to taste, and brown them on all sides. When the beef rolls are brown on all sides, remove them from the pan and reserve. Make the sauce in the same pot.


Remove the oil from the pot that the beef was just browned in. Add a light coating of fresh olive oil and add the onions and crushed red pepper. Add a pinch of salt, and put the pan over medium heat . Sweat the onions until they are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another 2 to 3 minutes. Stir in the tomato paste and chicken broth, and cook for 6 to 8 minutes. Add the tomatoes , and 2 cups of water and season with salt to taste. Return the beef rolls to the pan and snuggle them into the sauce Bring the sauce to a boil, then reduce heat and simmer until the beef is very flavourful and tender, 2 to 2 1/2 hours. Remove toothpicks before serving.

Serving Size: makes 12 braciole

Number of Servings: 12

Recipe submitted by SparkPeople user AHUGHES798.

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