Braciola {Italian Beef Rolls}
Prep time
Total time
Serves: 8
  • 8 slices (1/8-inch thick, about 4-ounces each) Boar's Head Roast Beef
  • 2 hard-boiled eggs, chopped
  • ½ cup Italian bread crumbs
  • ½ cup Parmesan cheese, shredded
  • ½ 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
  • ½ cup dry red wine
  • 1 large spaghetti squash, optional
  1. Combine chopped hard-boiled eggs, bread crumbs, parmesan cheese, parsley, pine nuts, garlic, 1 Tbl. olive oil, salt & pepper.
  2. Lay each beef slice on a flat surface; spoon ⅛th 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.
  3. 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...
  1. 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 ½ cup of sauce weighed in at 8 WW Pts+. We served them over roasted spaghetti squash which added no additional points values.
The ½ cup red wine listed under ingredients is used at your discretion. Great in the sauce or on the side.
Recipe by Lemony Thyme at