Italian-American · main

Beef Braciole Roll-Ups with Marinara

Beef Braciole Roll-Ups with Marinara reads umami 6.6, richness 6.1 and salinity 5.3 on Palate's 0–10 flavor X-ray — a Italian-American main, about 2 hr 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.4 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 2.5 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.6 · Richness 6.1 · Salinity 5.3 · Allium 4.0 · Nutty 3.9 · Sweetness 3.9 · Herbaceous 3.0 · Funk & Ferment 2.8 · Fruity 2.8 · Sourness 2.2 · Floral 2.2 · Earthy 1.8 · Heat 1.5 · Bitterness 1.5 · Warm Spice 1.4 · Citrus 0.9

What's in it (16)

• veal round steak — 680 g
• italian-seasoned dry bread crumbs — 177 g
• pecorino romano cheese — 85 g
• pine nuts — 79 g
• golden raisins — 79 g
• garlic — 15 g
• flat-leaf parsley — 30 g
• olive oil — 54 g
• salt — 7 g
• black pepper — 3 g
• yellow onion — 110 g
• dry red wine — 118 g
• tomatoes — 1588 g
• red chili flakes — 3 g
• basil — 15 g
• cold water — 480 g

Time & effort: about 2 hr 43 min (2 hr 38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 92.3 kcal, 6.6 g protein, 4 g fat, 7.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Toast the pine nuts in a dry skillet over medium heat, tossing often, until fragrant and lightly golden, 2-3 minutes; transfer to a bowl to cool.
2. Add breadcrumbs, 1/2 cup pecorino, raisins, 3 cloves minced garlic, 1/4 cup parsley, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper to the cooled pine nuts; stir in 2-3 tbsp warm water until the mixture is moistened and holds together when pressed.
3. Lay the beef cutlets between sheets of plastic wrap and pound to an even 1/4-inch thickness; season both sides with 1/2 tsp salt and 1/4 tsp pepper.
4. Divide the filling evenly among the cutlets, pressing it into a thin even layer and leaving a 1/2-inch border on all sides.
5. Roll each cutlet tightly from the short end and tie closed with kitchen twine at both ends and around the middle.
6. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat; sear the braciole in batches, turning every 1-2 minutes, until browned on all sides, 6-8 minutes per batch; transfer to a plate.
7. Reduce heat to medium, add onion and the remaining 2 cloves garlic to the drippings, and saute, stirring occasionally, until the onion is soft and translucent, 5-6 minutes.
8. Pour in the wine, scraping up any browned bits, and simmer until reduced by about half, 3 minutes.
9. Stir in the crushed tomatoes, remaining 1/2 tsp salt, and red pepper flakes; return the braciole and any collected juices to the pot, nestling the rolls into the sauce.
10. Bring to a gentle simmer, then cover and cook over low heat, turning the rolls occasionally, until the beef is fork-tender, 2 to 2 1/2 hours.
11. Transfer the braciole to a cutting board, remove the twine, and let rest 5 minutes; if the sauce is thin, simmer it uncovered until slightly thickened, about 5 minutes.
12. Slice each roll into 3-4 rounds, arrange over the sauce, and top with the remaining 1/4 cup pecorino, remaining 1/4 cup parsley, and torn basil.

Dishes with a similar flavor shape

• Ribollita — Italian
• Gnocchi With Zucchini Ribbons & Basil Brown Butter — American
• Hunan Chicken — Chinese · Hunan
• Turkey Meatballs in Marinara over Spaghetti Squash — Italian-American
• Penne alla Vodka — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.