Braciole Italian Beef Rolls1
Beef,  Healthy Choices,  Italian,  Main Course,  Recipes

Braciola {Italian Beef Rolls}

Braciole Italian Beef Rolls |

Braciole {Italian Beef Rolls} slowly simmered in spicy Arrabbiata sauce until the beef is fork tender.  The filling, comprised of parmesan cheese, fresh parsley, Italian bread crumbs, garlic, toasted pine nuts, and hard-boiled egg, is my loose interpretation of this classic Italian dish.

Braciole {Italian Beef Rolls}

The first time this recipe caught my attention was while flipping through a Taste of Home magazine at my in-laws.  Everything about the recipe sounded wonderful. Then this week when my friend shared her new Weight Watchers cookbook with me and there was a modified version of a Braciole recipe, it was clearly time to make it happen.

I took some liberties, beginning with the beef.  Who wants to pound out steaks when you can step up to the deli counter and order slices of nice lean rare roast beef cut an 1/8-inch thick.  I’m sure if we had any Italian fans they are fleeing quickly at the sound of this.  But wait.  If convenience is what’s keeping us from enjoying a recipe as delicious as Braciole, can’t we make an exception.  Just this once.

Braciole {Italian Beef Rolls}

No pounding required with my modified version.  Just combine the filling ingredients, spoon them in the middle of each slice of beef, fold in edges and roll tightly.  You could tie them neatly at 1-inch intervals with butchers twine ooooor you could take yet another short cut and just pan brown them, carefully turning so they don’t unfold.  That’s what I did and they held together just fine.

Braciola in Arrabbiata Sauce

The third and final short cut I should have used was my slow cooker.  In my head I reasoned that this sliced roast beef, albeit an 1/8-inch thick, would be melt in your mouth tender from the get go.  As it turns out it wanted a good hour, if not a bit longer, to braise in the arrabbiata sauce.  This could have been achieved in a LOW slow cooker while I went about my business.

Braciole Italian Beef Rolls3

Loose interpretations and liberties aside, they were amazing.  Don’t take my word for it, just ask my work-mates who enjoyed the four remaining beef rolls, cut into bites to be shared even further.

I’ve mentioned in previous posts that I’m making daily Healthy Choices as I work towards my goal of Fit by 50.  I have several teammates on this journey who’s support is invaluable.  We motivate each other, walk together and most importantly share recipes (and the finished product) with each other.  These Briacole {Italian Beef Rolls} with a 1/2 cup of sauce weighed in at 8 WW Pts+.  We served them over roasted spaghetti squash which added no additional points values.  Winning.

Braciole Italian Beef Rolls1
Braciole Italian Beef Rolls1

Braciola {Italian Beef Rolls}

Libby with Lemony Thyme
4.67 from 3 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 8


  • 8 slices 1/8-inch thick, about 4-ounces each Boar’s Head Roast Beef
  • 2 hard-boiled eggs chopped
  • 1/2 cup Italian bread crumbs
  • 1/2 cup Parmesan cheese shredded
  • 1/2 cup fresh flat leaf Italian parsley chopped
  • 3 Tbl. toasted pine nuts
  • 2-3 garlic cloves minced
  • 2 Tbl. olive oil divided
  • pinch salt & pepper
  • 3-4 cups arrabbiata sauce
  • 1/2 cup dry red wine
  • 1 large spaghetti squash optional


  • Combine chopped hard-boiled eggs, bread crumbs, parmesan cheese, parsley, pine nuts, garlic, 1 Tbl. olive oil, salt & pepper.
  • Lay each beef slice on a flat surface; spoon 1/8th filling mixture onto center of beef slice. Fold over one of the short sides, then fold in edges and roll tightly. Reserve and repeat with remaining beef and filling.
  • Heat remaining 1 Tbl. olive oil in a large covered skillet over medium-high heat. Brown rolls, 1-2 minutes per side, working in batches. Once browned, top rolls with arrabbiata sauce or transfer to a slow cooker and top with sauce. For stove top method, simmer beef rolls covered over low heat for 60-75 minutes or until tender. For slow cooker method, place on LOW for 3-4 hours or until tender.

For spaghetti squash…

  • Preheat oven to 350 degrees. Cut squash in half lengthwise. Remove seeds and rub inside with olive oil. Place cut side down on shallow baking sheet. Roast for 50-60 minutes until skin is easily pierced with a fork and flesh is easily removed. Scoop flesh from skins into a bowl and season with salt & pepper to taste.


These Briacole {Italian Beef Rolls} with a 1/2 cup of sauce weighed in at 8 WW Pts+. We served them over roasted spaghetti squash which added no additional points values.
The 1/2 cup red wine listed under ingredients is used at your discretion. Great in the sauce or on the side.


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