Braciole alla Napoletana (Italian Stuffed Beef Rolls) are delicious beef rolls filled with a tasty mixture of parsley, garlic, pecorino cheese, raisins, and pine nuts, all cooked slowly in a rich tomato sauce.
This dish is a true example of Campanian cuisine, with its rich flavors and long history. I’m sharing the traditional version, just as our grandmothers made it—simple, hearty, and full of love.
The key to making perfect Braciole alla Napoletana is the slow cooking of the tomato sauce. In Neapolitan dialect, they say the sauce must "pippiare," which means it should simmer gently on low heat for a long time. This slow cooking helps the meat become tender and flavorful, while the sauce absorbs all the rich flavors of the beef and the filling.
Neapolitan braciole make a fantastic main course, but you can also use the flavorful sauce to dress pasta. It pairs especially well with short pasta like ziti, rigatoni, or penne rigate, making the dish even more versatile.
In the Neapolitan dialect, the word “braciola” refers to any rolled-up piece of meat, though it can also mean fish or vegetables stuffed in a similar way. In this case, it’s a slice of beef rolled around a savory filling, then slowly cooked in tomato sauce.
Follow the recipe step by step, and you’ll be able to serve your guests a true taste of Neapolitan cooking. They’ll be impressed by this flavorful and comforting dish!
Ingredients
- Prep Time: 15 Min
- Cook Time: 2 Hours
- Servings: 4
NOTE: This recipe makes two braciole per person, but the number of rolls may vary depending on the size of the beef slices and the portions you'd like to serve.
- 8 slices of top-round sirloin or flank steak (pounded thin)
- 800 g (3 ¼ cups) of tomato passata
- 100 g (1 cup) of grated pecorino cheese
- A small bunch of fresh parsley (about ½ cup, chopped)
- 50 g (⅓ cup) of raisins
- 40 g (¼ cup) of pine nuts
- 100 ml (½ cup) of dry white wine
- ½ onion or 1 small shallot, finely chopped
- 4 tablespoons of extra virgin olive oil
- 2 cloves of garlic, minced
- salt, to taste
Kitchen Tools and Equipment
For this recipe, you'll need just a few simple tools to make sure everything comes together smoothly:
- Wide pot: A large pot with a thick bottom is ideal to ensure the beef rolls don’t overlap while cooking. The thick base helps maintain even heat for the long simmering time needed to create the rich tomato sauce.
- Meat tenderizer: This tool is handy for pounding and thinning the beef slices, making them easier to roll and ensuring even cooking.
- Cheese grater: You’ll need this to grate the pecorino cheese, which adds a sharp, savory flavor to the filling.
- Cutting board: A sturdy cutting board is essential for chopping the onion, mincing the garlic, and finely chopping the fresh parsley.
- Toothpicks or kitchen twine: Use these to secure the braciole (beef rolls) once they’re stuffed and rolled, keeping everything together while they cook.
Instructions
Step 1) - Place the meat slices on a cutting board and spread them out with your fingers. If the slices are too thick, use a meat tenderizer to gently pound them until they are thinner and wider. This will also make the meat more tender.
Wash and dry the parsley, then place it on the cutting board along with the peeled garlic. Chop them both finely and set aside.
Take each meat slice and place a small handful of the chopped parsley and garlic in the center.
Add some raisins and pine nuts to each slice, using as much as you like.
Tip: If the raisins are very dry, soak them in lukewarm water for about 30 minutes before using.
Step 2) - Grate the pecorino cheese, then sprinkle a generous amount over the filling.
Step 3) -Roll up the meat slices like a roulade. To keep the filling from falling out during cooking, fold in the sides of the meat first, then roll it up tightly.
Step 4) - Secure the rolls by using two toothpicks or by tying them with kitchen twine. Set the braciole aside.
Step 5) - Chop the onion on a cutting board. In a large pot, heat some extra virgin olive oil over low heat and add the onion. Cook until the onion becomes soft and translucent.
Place the braciole in the pot and increase the heat.
Step 6) - Brown the rolls on all sides, then pour in the white wine. Let the alcohol evaporate, then lower the heat again.
Add the tomato passata to the pot. If it’s too thick, add a ladle of lukewarm water. Season with salt and bring the sauce to a simmer.
Step 7) - Cover the pot with a lid and let the braciole cook on low heat for about 2 hours. This slow cooking will make the meat very tender and the sauce rich and flavorful.
Once the meat is cooked and the sauce has thickened, turn off the heat. Let the braciole rest for a few minutes. Remove the toothpicks before serving. Serve the Italian beef rolls hot, topped with some of the delicious tomato sauce.
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Storage
I recommend serving Neapolitan-style braciole right away, while they are hot, steaming, and tender.
If you have any leftovers, you can store them in the refrigerator in an airtight container for 1-2 days.
Another option is to prepare the braciole and freeze them before cooking. When you're ready, thaw them and cook them in the sauce. Just make sure to do this only if you used fresh, not previously frozen, meat.
Variations
I’ve shared the traditional recipe for Neapolitan beef rolls, but you can customize the filling in many ways. Here are some popular variations from southern Italy.
Without Raisins
If you’re not a fan of the sweet taste, feel free to leave out the raisins from the filling.
Add More Flavor with Olive Oil or Lard
To make the meat richer and more flavorful, you can add a drizzle of olive oil or a small piece of lard inside the beef roll.
Try Different Cheeses
Instead of pecorino cheese, you can use parmigiano, caciocavallo, or any other aged cheese you like. For a different texture, try adding chunks of cheese instead of grated.
Spice Up the Sauce with Bell Pepper
For a more flavorful sauce, add half a red bell pepper to the tomato sauce as it simmers. This will give the sauce a delicious peppery taste.
Braciole: Regional Variations
Neapolitan Braciole
In Naples, the word "braciole" refers to medium to large stuffed beef rolls, cooked in tomato sauce. This is the classic version of Braciole alla Napoletana that I’ve shared in the recipe.
Northern Italian Braciole
In northern Italy, "braciola" refers to something entirely different. It usually means a simple slice of veal or pork loin, grilled or pan-fried. It’s a much simpler dish compared to the Neapolitan version.
Latium and Tuscany Braciole
In Latium and Tuscany, "braciola" is used to describe a thick, bone-in steak. These steaks are cooked on the grill or barbecue and are very different from the stuffed beef rolls of southern Italy.
Puglian and Sicilian Braciole
In Puglia and Sicily, you'll find a version similar to the Neapolitan braciola. These stuffed rolls, called braciole al sugo, are also cooked in tomato sauce. In Puglia, particularly in Bari, they are often used to season orecchiette pasta.
Recipe Card

Braciole alla Napoletana (Italian Stuffed Beef Rolls)
Ingredients
- 8 slices beef - top-round sirloin or flank steak,pounded thin
- 800 g tomato passata - 3 ¼ cups
- 100 g pecorino cheese - 1 cup, grated
- ½ cup parsley - a small bunch, fresh and chopped
- 50 g raisins - ⅓ cup
- 40 g pine nuts - ¼ cup
- 100 ml dry white wine - ½ cup
- ½ onion - or 1 small shallot, finely chopped
- 4 tablespoons olive oil - of extra virgin
- 2 cloves garlic - minced
- salt - to taste
Instructions
- Place the meat slices on a cutting board and spread them out with your fingers. If the slices are too thick, use a meat tenderizer to gently pound them until they are thinner and wider. This will also make the meat more tender.
- Wash and dry the parsley, then place it on the cutting board along with the peeled garlic. Chop them both finely and set aside.
- Take each meat slice and place a small handful of the chopped parsley and garlic in the center.
- Add some raisins and pine nuts to each slice, using as much as you like.
- Grate the pecorino cheese, then sprinkle a generous amount over the filling.
- Roll up the meat slices like a roulade. To keep the filling from falling out during cooking, fold in the sides of the meat first, then roll it up tightly.
- Secure the rolls by using two toothpicks or by tying them with kitchen twine. Set the braciole aside.
- Chop the onion on a cutting board. In a large pot, heat some extra virgin olive oil over low heat and add the onion. Cook until the onion becomes soft and translucent.
- Place the braciole in the pot and increase the heat.
- Brown the rolls on all sides, then pour in the white wine. Let the alcohol evaporate, then lower the heat again.
- Add the tomato passata to the pot. If it’s too thick, add a ladle of lukewarm water. Season with salt and bring the sauce to a simmer.
- Cover the pot with a lid and let the braciole cook on low heat for about 2 hours. This slow cooking will make the meat very tender and the sauce rich and flavorful.
- Once the meat is cooked and the sauce has thickened, turn off the heat. Let the braciole rest for a few minutes. Remove the toothpicks before serving. Serve the Italian beef rolls hot, topped with some of the delicious tomato sauce.
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