Beef Rolls: Bracioline Recipe

Name: Beef Rolls: Bracioline
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 thin slices pancetta, plus 2 tablespoons finely chopped pancetta; 8 thin boneless beef cutlets (from the eye-round), thinly pounded; 1 clove garlic, finely chopped, plus 1 clove, sliced; 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup; 1 tablespoon salted capers, rinsed and drained; 3 ounces caciocavallo or pecorino, cut into matchsticks; 1/4 cup extra-virgin olive oil; 1 onion, coarsely chopped; 1 carrot, roughly chopped; 1/2 cup dry red wine; 2 cups canned tomatoes, coarsely chopped; 1/2 teaspoon red pepper flakes; Salt and pepper

Servings: persons

8 thin slices pancetta, plus 2 tablespoons finely chopped pancetta
8 thin boneless beef cutlets (from the eye-round), thinly pounded
1 clove garlic, finely chopped, plus 1 clove, sliced
1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup
1 tablespoon salted capers, rinsed and drained
3 ounces caciocavallo or pecorino, cut into matchsticks
1/4 cup extra-virgin olive oil
1 onion, coarsely chopped
1 carrot, roughly chopped
1/2 cup dry red wine
2 cups canned tomatoes, coarsely chopped
1/2 teaspoon red pepper flakes
Salt and pepper

1
Lay a slice of pancetta across each beef cutlet, then sprinkle each with a little finely chopped garlic and some finely chopped parsley.
2
Add a few capers and 1 or 2 pieces of cheese to each cutlet.
3
Roll each cutlet and secure with a toothpick or tie with twine.
4
In a deep skillet over medium-high heat, brown the beef rolls on all sides in the olive oil.
5
Remove to a plate as they brown and set aside.
6
Add the chopped pancetta to the pan, along with the onion, sliced garlic, and carrot.
7
Lower the heat to medium-low and cook, stirring occasionally, until the vegetables are soft but not brown.
8
Add the wine, increase the heat slightly, and cook, scraping any brown bits from the bottom of the pan.
9
When the wine is reduced by half, add the tomatoes and continue cooking for 5 minutes, to reduce and thicken tomatoes into a sauce.
10
Stir the pepper flakes into the sauce and add the beef rolls, spooning sauce over to cover well.
11
Season with salt and pepper and reduce the heat to medium-low.
12
Cover the pan and cook 25 minutes.
13
Serve immediately.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 thin slices pancetta, plus 2 tablespoons finely chopped pancetta, 8 thin boneless beef cutlets (from the eye-round), thinly pounded, 1 clove garlic, finely chopped, plus 1 clove, sliced, 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup, and more.

Yes, Beef Rolls: Bracioline falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Rolls: Bracioline

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions