Why You’ll Love these Italian Braciole Sausage Stuffed Beef Rolls
If you’re searching for a show-stopping Italian dish that’ll have your dinner guests raving, these Italian Braciole sausage-stuffed beef rolls are about to become your new favorite recipe.
I’m talking tender beef wrapped around a savory mixture of Italian sausage, parmesan, and herbs, then slow-simmered in a rich wine tomato sauce.
What’s not to love? The flavor combination is absolutely mouthwatering, and the presentation? Gorgeous.
Sliced on a platter, these spiraled beef rolls look like you spent all day in the kitchen. The best part? They’re actually simpler than they appear.
What Ingredients are in Italian Braciole Sausage Stuffed Beef Rolls?
To make this incredible Italian classic, you’ll need a handful of simple ingredients that work together to create something truly spectacular. The beauty of braciole lies in its layered flavors – from the tender beef exterior to the savory sausage stuffing, all simmered in a rich wine-infused tomato sauce. I’m getting hungry just thinking about it!
Let’s break down exactly what you’ll need for this recipe:
- 2½ pounds round steaks, trimmed of fat
- ½ pound Italian sausage, casing removed
- ½ cup chopped parsley
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning mix
- 2 teaspoons salt (divided)
- ½ teaspoon lemon-pepper seasoning
- 2 tablespoons olive oil
- 1 large onion, chopped (about 1 cup)
- ½ cup chopped carrot
- 1½ cups dry red wine
- 1 (16-ounce) can plum tomatoes
- 1 (6-ounce) can tomato paste
- 1 bay leaf
When shopping for your ingredients, the quality of the meat makes a huge difference in this dish. Try to find nicely marbled round steaks if possible, as they’ll become more tender during cooking.
For the wine component, don’t worry about splurging on something expensive – any decent dry red will do, but do use something you’d actually drink rather than “cooking wine.” The flavor really comes through in the final sauce.
And while the recipe calls for canned tomatoes, you could certainly substitute fresh tomatoes in season for an even more vibrant flavor profile.
How to Make these Italian Braciole Sausage Stuffed Beef Rolls
The process of creating these magnificent braciole begins with preparing your beef. Take your 2½ pounds of round steaks and trim away all visible fat, then cut the meat into 8 equal pieces.
Now comes the therapeutic part—pound each piece until very thin using a wooden mallet (or a heavy rolling pin in a pinch). This tenderizes the meat and creates the perfect canvas for our savory filling.
In a medium bowl, combine your ½ pound of Italian sausage (with casings removed) with ½ cup chopped parsley, ¼ cup grated Parmesan cheese, 1 minced garlic clove, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon lemon-pepper seasoning.
Mix this thoroughly until well combined—don’t be afraid to get your hands dirty here! Next, spread about 2 heaping tablespoons of this aromatic sausage mixture onto each thinned steak, then roll them up jelly-roll style, securing with wooden picks or kitchen string.
These little meat packages mightn’t look like much now, but just wait.
To cook, heat 2 tablespoons of olive oil in a Dutch oven and brown your beef rolls in batches of 3-4 at a time, then set aside.
In the same pot, add 1 cup of chopped onion and ½ cup of chopped carrot, cooking until softened—about 5 minutes. This creates the flavor base for our sauce.
Now for the magic: pour in 1½ cups of dry red wine (the sizzle as it hits the hot pan is one of cooking’s greatest sounds), add your 16-ounce can of plum tomatoes, 6-ounce can of tomato paste, the remaining teaspoon of salt, and a bay leaf.
Bring this gorgeous mixture to a boil, then reduce the heat. Return your beef rolls to the pot, cover, and let everything simmer together for a full hour.
The long, slow cooking allows the flavors to meld and the meat to become fork-tender. For precise cutting when preparing the ingredients, a quality Italian chef knife will make the process much more efficient and enjoyable. Remember to remove the wooden picks or string before serving these Italian masterpieces—nobody wants a surprise toothpick in their dinner, right?
While waiting for your braciole to cook, consider making some fluffy waffles with a high end waffle maker for a delightful breakfast the next morning.
Italian Braciole Sausage Stuffed Beef Rolls Substitutions and Variations
While classic braciole holds a special place in Italian cuisine, you’re absolutely free to play around with this recipe to suit your taste preferences or pantry availability.
Don’t have round steak? Flank or top sirloin work beautifully. The sausage filling can be swapped with ground beef or even turkey for a lighter version.
Vegetarians might try eggplant slices instead of beef, rolled around a ricotta and spinach mixture.
For the sauce, red wine can be replaced with beef broth, and fresh tomatoes can substitute canned during summer.
I’m particularly fond of adding mushrooms or bell peppers to the sauce for extra depth. Sometimes a pinch of red pepper flakes gives it that perfect kick.
What to Serve with Italian Braciole Sausage Stuffed Beef Rolls
Now that you’ve mastered the braciole itself, let’s talk about what to pair with these gorgeous sausage-stuffed beef rolls.
I’m a firm believer in serving braciole over a bed of pasta—spaghetti, pappardelle, or rigatoni work beautifully to soak up that rich tomato sauce.
A crusty Italian bread is non-negotiable, isn’t it? You’ll want something to mop up every last drop of sauce on your plate.
For vegetables, consider sautéed broccoli rabe with garlic or a simple arugula salad with lemon vinaigrette to cut through the richness.
A glass of the same dry red wine you used in the sauce? That’s just common sense.
Final Thoughts
After mastering this classic Italian dish, I’m convinced braciole deserves a permanent spot in your recipe collection.
There’s something magical about the way those tender beef rolls transform during the slow simmer, soaking up all those rich flavors from the wine and tomatoes.
What I love most is how braciole bridges everyday cooking and special occasions. The rolling technique might seem fussy at first, but trust me, it becomes second nature.
For a healthier alternative, you might enjoy a turkey meatloaf that delivers the same comforting satisfaction with less fat.
Perhaps that’s the true beauty of Italian cuisine – rustic dishes that feel elegant without pretension.
If you’re looking for another hearty main dish that’s also simple to prepare, try a classic meatloaf recipe using ground beef mixed with breadcrumbs and vegetables.
Wouldn’t this be lovely for your next Sunday dinner?
