Start by laying the beef slices flat and pounding them until thin and even. This step is essential so they roll easily and become tender during cooking.
In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, salt, and a drizzle of olive oil. The texture should hold slightly together but not be wet.
Place a slice of prosciutto on each piece of beef (if using), then add the breadcrumb mixture. Roll tightly and secure with kitchen twine or toothpicks.
Heat olive oil in a large pot over medium-high heat and sear the rolls on all sides until browned. This step builds the base flavor before slow cooking.
Remove the meat and in the same pot cook onion and garlic until soft. Add tomato paste and cook briefly, then deglaze with red wine.
Add crushed tomatoes and bring to a simmer, then return the braciole to the pot. The sauce should partially cover the meat.
Cover and cook on very low heat for about 2–3 hours, turning occasionally. The meat will become tender and absorb all the sauce.
Let it rest for a few minutes before serving. Spoon the sauce over the top and serve hot.
Tips & Storage
Low and slow cooking is what makes the meat tender, don’t rush it.
The flavor is even better the next day once everything settles.
Store in the fridge up to 4 days or freeze for later.
real Italian comfort food
