Italian Style Meat Roll Recipes

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BEEF BRACIOLE RECIPE



Beef Braciole Recipe image

Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best.

Provided by Phil Torre

Time 2h30m

Yield 4

Number Of Ingredients 16

1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
2 tablespoons olive oil
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped chopped fine
1 cup dry red wine
2 28oz cans imported Italian tomatoes
2 bay leaves
3 fresh basil leaves, torn into small pieces
flour spread on a plate for dredging
salt & pepper to taste

Steps:

  • Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
  • Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
  • Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
  • If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
  • Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes.
  • Crush the tomatoes with your hands and add, with their juices, into the saucepan. Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper.
  • Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
  • Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

SICILIAN MEAT ROLL



Sicilian Meat Roll image

MY SISTER-IN-LAW shared this recipe years ago and it became our family's favorite meat loaf. The addition of ham and mozzarella is a colorful surprise and adds terrific flavor. This is always a big hit with company, and the leftovers are good either hot or cold. -Mrs. W. G. Dougherty, Crawfordsville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

3/4 cup soft bread crumbs
2 large eggs
1/2 cup tomato juice
2 tablespoons minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
8 thin slices fully cooked ham
1-1/2 cups shredded part-skim mozzarella cheese
3 thin slices part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the bread crumbs, eggs, tomato juice, parsley, garlic, oregano, salt and pepper. Crumble beef over the mixture and mix well. , On a pieces of heavy-duty foil, pat meat mixture into a 12x10-in. rectangle. Place the ham and shredded cheese on loaf to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. , Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes or until meat is no longer pink and a thermometer reaches 160°. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 375 calories, Fat 23g fat (11g saturated fat), Cholesterol 163mg cholesterol, Sodium 580mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.

ITALIAN BEEF ON ROLLS



Italian Beef on Rolls image

This slow-cooker recipe is one of my all-time favorites! With 29 grams of protein per serving, it's a great way to meet your daily needs. -Jami Hilker, Harrison, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 8 servings.

Number Of Ingredients 10

1 beef sirloin tip roast (2 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium green pepper, chopped
1/2 cup water
1 tablespoon sesame seeds
1-1/2 teaspoons garlic powder
1 teaspoon fennel seed, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
8 kaiser rolls, split

Steps:

  • Place the roast in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, green pepper, water and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices; shred beef and return to the slow cooker. Serve on rolls.

Nutrition Facts : Calories 333 calories, Fat 8g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 573mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

ITALIAN STYLE MEAT ROLL



Italian Style Meat Roll image

I also use this meat mixture for meatballs. Either way, it's mouthwatering. -Janaan Cunningham

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 11

1 slice bread, cut into cubes
1 large egg
2 tablespoons water
1 small onion, chopped
1 celery rib, chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1 package (2-1/2 ounces) sliced dried beef
1-1/2 cups shredded mozzarella cheese

Steps:

  • Process bread in a blender or food processor until fine crumbs form; transfer to a bowl. In same blender, combine the egg, water, onion, celery, Italian seasoning, salt and pepper; cover and process until smooth. Stir into the bread crumbs. Crumble beef over mixture and mix well., On a 16x12-in. piece of waxed paper, shape meat mixture into an 11x8-in. rectangle. Top with the dried beef and cheese to within 1/2 in. of edge. Roll up jelly-roll style,starting with a short side; pinch to seal edges., Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 270 calories, Fat 15g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 617mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.

ITALIAN BEEF ROLL UPS



Italian Beef Roll ups image

Meet the Cook: When I serve Italian Beef Roll-Ups, my family and friends tell me that I should open a restaurant. And this dish tastes even more delicious rewarmed! I do a lot of cooking, especially now that we're retired. As a special treat, I like to bring dinner to our daughters (we have three) and their husbands. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds beef top round steak, thinly sliced
Salt and pepper to taste
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1/4 cup finely chopped fresh celery leaves
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons olive oil
4 cups spaghetti sauce
Hot cooked pasta

Steps:

  • Pound meat to tenderize. Sprinkle with salt and pepper. Cut into 3-in. to 4-in. squares. Combine the bread crumbs, cheese, celery and herbs. Place a heaping spoonful of crumb mixture on each meat square and roll up. Secure with string or a toothpick. Roll meat in remaining crumb mixture. , In a large skillet, brown roll-ups in oil on all sides. Pour spaghetti sauce over all; cover and simmer 1-1/2 hours or until meat is tender. Serve with pasta.

Nutrition Facts : Calories 448 calories, Fat 19g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 1267mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY



Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty image

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 22

½ cup bread crumbs
1 cup shredded pecorino romano cheese, plus more for serving
½ cup fresh basil, chopped
⅓ cup shredded provolone cheese
½ cup fresh italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil
1 lb flank steak
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz crushed tomato, 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb orecchiette pasta, or polenta, cooked, for serving, optional
¼ cup fresh basil, cut into ribbons, for serving

Steps:

  • In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
  • Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
  • Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  • Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
  • Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
  • Preheat the oven to 350°F (180°C).
  • Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  • Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
  • Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  • Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
  • Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
  • Enjoy!

Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)



Braciola - Braciole (Italian Stuffed Beef Rolls) image

Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.

Provided by jenpalombi

Categories     Steak

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb top round steak
4 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
28 ounces pasta sauce

Steps:

  • Pound the steak very thin and cut into 4 pieces.
  • Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
  • Roll each piece up tightly and secure with a string.
  • Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
  • Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
  • Remove the strings and serve.
  • (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

SICILIAN MEAT ROLL



Sicilian Meat Roll image

A wonderful twist on your basic meat loaf! Don't be afraid of the rolling part - IT'S EASY!

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

2 eggs, beaten
½ cup tomato juice
¾ cup soft bread crumbs
2 tablespoons snipped fresh parsley
½ teaspoon dried oregano, crushed
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 clove garlic, minced
2 pounds lean ground beef
1 (6 ounce) package thinly sliced ham
1 (6 ounce) package sliced mozzarella cheese

Steps:

  • In a large bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix thoroughly. Preheat oven to 350 degrees F (175 degrees C).
  • On a piece of foil or waxed paper, pat and shape meat into a 10x8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Tear up the cheese slices, reserving 1 slice whole, and sprinkle over the ham.
  • Starting from the short end, carefully roll up meat, using the foil or waxed paper to lift. Seal the edges and ends of the meat. Place roll, seam side down, in a 9x13 inch baking dish.
  • Bake in a preheated oven for about 75 minutes. Cut the reserved slice of cheese into 4 triangles. Overlap the triangles on top of loaf. Bake for another 2 minutes or until cheese melts.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 9.7 g, Cholesterol 157 mg, Fat 30.4 g, Fiber 0.9 g, Protein 31.8 g, SaturatedFat 12.7 g, Sodium 670.3 mg, Sugar 1.5 g

ITALIAN STUFFED BEEF ROLLS



Italian Stuffed Beef Rolls image

The combination of spinach, artichokes and cream cheese is always a crowd pleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, the stuffed beef filling can be made ahead and chilled. You can also make the sauce ahead and reheat it when you are ready to serve. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 beef top sirloin steak (2 pounds)
2 jars (8 ounces each) roasted sweet red peppers, drained and chopped, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (8 ounces) spreadable chive and onion cream cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and finely chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (24 ounces) pasta sauce
1 tablespoon tomato paste

Steps:

  • Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.

Nutrition Facts : Calories 438 calories, Fat 21g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1326mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 6g fiber), Protein 38g protein.

BRACIOLE (ITALIAN ROLLED BEEF)



Braciole (Italian Rolled Beef) image

Make and share this Braciole (Italian Rolled Beef) recipe from Food.com.

Provided by nsomniak6

Categories     Meat

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (2 -2 1/2 lb) round steaks, Butterflied
1 lemon, grated rind
salt and pepper
2 1/2 teaspoons oregano
1/4 lb prosciutto, thinly sliced
2 cups breadcrumbs
1/4 lb parmigiano-reggiano cheese, grated
1/2 cup chopped parsley
1/2 teaspoon rosemary
1/2 cup flour
1/4 cup olive oil
4 garlic cloves, finely chopped
1 small onion, diced
1/2 cup dry red wine
4 -6 tomatoes, with their juice diced or
2 (15 ounce) cans diced tomatoes

Steps:

  • Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1-1/2 teaspoons oregano into the meat.
  • Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the roll with strings at 1-1/2 to 2 inches intervals.
  • Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll.
  • In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire surface.
  • Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the wine and cook for one minute.
  • Add the tomatoes with their juice and salt & pepper to taste. Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when pierced with a fork. If liquid appears to be diminishing during the cooking, splash a bit more wine into the pan.
  • Remove from pan & place on a heated platter. Remove the strings, cut into 1/2 inches thick slices, pour the tomato mixture over the slices and serve.
  • Note: If serving cold, place the braciole on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously. The slices can be served on a bed of lettuce, accompanied by freshly baked bread.

Nutrition Facts : Calories 929.7, Fat 33.9, SaturatedFat 10.7, Cholesterol 149.7, Sodium 1469.9, Carbohydrate 77, Fiber 9.2, Sugar 15.6, Protein 75

CHICAGO-STYLE BEEF ROLLS



Chicago-Style Beef Rolls image

I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 16 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon olive oil
3 cups beef broth
1 medium onion, chopped
1 package Italian salad dressing mix
3 garlic cloves, minced
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
16 hoagie buns, split
Sliced pepperoncini and pickled red pepper rings, optional

Steps:

  • Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast., Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.

Nutrition Facts : Calories 418 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 771mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.

ITALIAN-STYLE ROLLS



Italian-Style Rolls image

I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h22m

Yield 8 buns

Number Of Ingredients 7

1 1/2 cups water, divided
1 teaspoon sugar
3 teaspoons yeast
3 1/2 cups white flour (might need more)
1 teaspoon salt (can use 1-1/4 teaspoons)
1 tablespoon sugar
2 tablespoons melted butter (can use 3 tablespoons)

Steps:

  • Place the kneader attachment onto the stand mixer.
  • Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
  • In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
  • When the yeast has proofed add to the bowl along with 3/4 cup warm water.
  • Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
  • Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
  • Shape into a ball (the dough will come together nicely after resting).
  • Place into a large greased deep glass bowl.
  • Cover and let rise for about 60-90 minutes.
  • To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
  • Punch down dough and slice in half.
  • Slice each half into 4 even pieces.
  • Shape each piece into a round ball.
  • Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
  • Cover and let rise 30-40 minutes.
  • Bake at 375 for about 22 minutes or until light golden brown.

Nutrition Facts : Calories 237.1, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 313.9, Carbohydrate 44.4, Fiber 1.8, Sugar 2.2, Protein 6.2

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