Name: Italian Braciole with Tomato Sauce and Hard-Boiled Eggs Recipe
Prep time: 40 min
Cook time: 1 h 50 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 3 pounds top round steaks (6 steaks); 3/4 pound sliced Genoa salami; 1/2 cup chopped Italian flat leaf parsley (plus more for garnish); 1/2 cup chiffonaded fresh basil; 6 hard-boiled eggs (peeled); 1/4 cup extra-virgin olive oil; 1 small yellow onion, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 28-ounce can San Marzano tomatoes, mashed or crushed; 1 14-ounce can water; Small handful fresh basil leaves, chopped; 1 tablespoon chopped fresh oregano; 2 dried bay leaves; Salt and freshly ground black pepper, to taste; Pinch of sugar (to balance acidity)

Print Recipe· 4.1 from 8 reviews

If you’re craving a truly authentic and hearty Italian dish that feels like a warm hug from Nonna’s kitchen, this Italian Braciole with Tomato Sauce and Hard-Boiled Eggs Recipe is exactly what you need. Tender beef rolled with savory Genoa salami, fresh herbs, and a perfectly cooked hard-boiled egg, all simmered in a rich, vibrant tomato sauce, makes for an unforgettable meal that’s as beautiful to behold as it is satisfying to eat. This recipe turns a special occasion dinner into an easy yet impressive experience that your friends and family will ask for again and again.

Ingredients You’ll Need

The image shows raw ingredients for cooking on a white marbled surface. On the left side, there are two large pieces of red raw beef placed on parchment paper. In the center bottom, there is a bowl full of white eggs. Moving to the top right, a wooden board holds slices of pink salami near one corner, a garlic bulb, fresh green basil leaves, a small bowl of red tomato paste, a bowl of chopped white onions, and fresh green parsley. There is also a wedge of pale yellow cheese with crumbs around it and a small bowl containing grated cheese mixed with black pepper and a small wooden spoon. A white and red bowl filled with red tomato sauce sits near the top left corner. The whole arrangement is colorful and fresh with various textures from smooth eggs to leafy greens. Photo taken with an iphone --ar 4:5 --v 7

The magic of this dish wholeheartedly relies on a handful of simple but thoughtfully chosen ingredients. Each component brings its own unique touch: from the earthy flavor of the top round steak to the fresh punch of Italian parsley and basil, and the depth created by San Marzano tomatoes and herbs in the sauce. Together, they build a rich tapestry of flavor you won’t soon forget.

Top round steaks (3 pounds): The perfect cut to pound thin, tender, and capable of holding the flavorful fillings without falling apart.
Sliced Genoa salami (3/4 pound): Adds a salty, mouthwatering texture that pairs beautifully with the beef.
Italian flat leaf parsley (1/2 cup, chopped): Brightens the dish with a fresh, herby note that balances richness.
Fresh basil (1/2 cup chiffonaded plus extra): Brings warmth and aromatic freshness directly from the garden.
Hard-boiled eggs (6, peeled): The surprise centerpiece inside each roll, adding creaminess and a delightful contrast in texture.
Extra-virgin olive oil (1/4 cup): Used for browning the rolls and starting the sauce, it provides subtle fruity depth.
Yellow onion (1 small, chopped): Adds sweetness and body to the tomato sauce base.
Garlic (4 cloves, minced): Infuses the sauce with its classic, irresistible flavor.
Tomato paste (2 tablespoons): Concentrates the tomato flavor to deepen the sauce’s richness.
San Marzano tomatoes (1 28-ounce can, mashed or crushed): The gold standard for Italian cooking, delivering sweetness and acidity in perfect harmony.
Water (1 14-ounce can): Used to adjust the sauce to a luscious consistency without diluting flavor.
Fresh basil leaves (small handful, chopped): Added late to lift the sauce with bright herbal notes.
Fresh oregano (1 tablespoon, chopped): Adds an earthy, slightly peppery undertone to complement the basil.
Dried bay leaves (2): Infuse a subtle fragrance that elevates the whole sauce during simmering.
Salt and freshly ground black pepper (to taste): Essential for balancing all flavors perfectly.
Pinch of sugar: Balances the acidity of the tomatoes and rounds out the sauce.

How to Make Italian Braciole with Tomato Sauce and Hard-Boiled Eggs Recipe

Step 1: Prepare the Steak

Begin by placing each of the top round steaks between two sheets of plastic wrap. Using a meat tenderizer, gently pound each steak to about 1/4-inch thickness. This step is crucial because the thinner meat rolls more easily and becomes tender after slow cooking, allowing all the flavors of the fillings to shine through without being overwhelmed by toughness.

Step 2: Assemble the Rolls

Next, lay down 4 to 5 slices of Genoa salami along the center of each pounded steak, carefully stopping about 1/4 inch from the edges. Then, combine the chopped parsley and chiffonaded basil and sprinkle this fresh herb blend evenly over the salami layer. Place one peeled hard-boiled egg right in the center. This egg is the star surprise that adds creaminess and an extra layer of richness when you slice the braciole.

Step 3: Roll and Tie

Now, fold the sides of each steak over the filling, then tightly roll them from end to end. Use kitchen twine to secure both ends so the rolls hold their shape while they cook. This keeps all those delicious layers intact and prevents the fillings from leaking into the sauce prematurely.

Step 4: Brown the Braciole

Heat the extra-virgin olive oil in a large skillet over medium heat. Once shimmering, carefully brown each steak roll on all sides. This step not only locks in flavor but also develops a beautiful caramelized crust that adds richness to the entire dish. Once browned, transfer the rolls to a plate and set aside.

Step 5: Make the Sauce

Drain any excess oil from the pan, leaving just about two tablespoons along with those delicious browned bits stuck to the bottom—they are gold in flavor! Sauté the chopped onion until it becomes soft and translucent. Add minced garlic and let it cook for about a minute or two until fragrant. Stir in tomato paste, mashed San Marzano tomatoes, water, and your fresh basil, oregano, and bay leaves. Season generously with salt, pepper, and just a pinch of sugar to perfectly balance acidity. This sauce is profoundly comforting, rich yet bright, and the perfect complement to the rolled steaks.

Step 6: Simmer

Return the braciole rolls to the skillet, nestling them gently into the tomato sauce. Cover the pan and reduce the heat to low, letting everything simmer gently for 1 to 2 hours. This slow cooking tenderizes the beef until it’s fork-tender and allows the flavors to marry beautifully. Remember to turn the rolls occasionally so they cook evenly and soak up all that wonderful sauce.

Step 7: Serve

When your braciole is tender and ready, carefully remove the twine before slicing each roll into thick, juicy rounds. Spoon the lush tomato sauce over the slices, garnish with fresh parsley, and serve immediately. It’s traditionally paired with pasta or creamy mashed potatoes that soak up every drop of sauce, making each bite a blend of textures and flavors that feels just like a special Italian Sunday dinner.

How to Serve Italian Braciole with Tomato Sauce and Hard-Boiled Eggs Recipe

A large flat piece of pink raw ground meat is spread on clear plastic wrap on a dark wooden surface. The meat is topped with a layer of grated white cheese sprinkled mostly in the center. On top of the cheese, there are several slices of pale pink cured meat arranged in a neat oval shape. Chopped green herbs are scattered on the cured meat, and a whole white egg sits in the middle of the herbs. Around the setup, there is a white egg, a bowl with black and white seasoning, a wooden spoon, some chopped white onions, and a red condiment in a small dish. A woman's hand holds a meat tenderizer on the right side of the image. A red and white checkered cloth is on the lower left corner. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To keep the presentation vibrant and inviting, a sprinkle of freshly chopped Italian parsley adds a beautiful pop of color and fresh herbal brightness. For a little extra richness, a drizzle of good quality extra-virgin olive oil or even finely grated Pecorino Romano cheese can enhance the flavors elegantly.

Side Dishes

Classic pasta, such as spaghetti or rigatoni, tossed lightly in olive oil or the leftover braciole sauce, is always a win. Creamy mashed potatoes are another excellent choice, as their buttery fluffiness perfectly cushions the tender meat and sauce. For a lighter option, sauteed greens like spinach or broccoli raab provide a slightly bitter contrast that balances the rich flavors beautifully.

Creative Ways to Present

Looking to impress your guests? Try slicing the braciole rolls and arranging them standing on a platter, topped with sauce and garnishes for a dramatic centerpiece. Alternatively, serve smaller, personal-sized braciole rolls on individual plates, layered over polenta or roasted vegetables with a drizzle of sauce around. This dish lends itself wonderfully to both rustic and refined presentations.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though rare because this dish is so delicious), store them in an airtight container in the refrigerator. The flavors deepen overnight, and the dish can keep well for up to 3 days. Just be sure to cover the sauce to prevent it from drying out.

Freezing

For longer storage, Italian Braciole with Tomato Sauce and Hard-Boiled Eggs Recipe freezes beautifully. Wrap each roll tightly before freezing or store in a freezer-safe container submerged in sauce. They will keep for up to 2 months. Thaw in the fridge overnight before reheating gently to preserve texture and flavor.

Reheating

Reheat your braciole slowly on the stove over low heat, covered, to maintain moisture and tenderness. Avoid microwaving directly as it can make the meat rubbery. Adding a splash of water or extra sauce while reheating will keep everything juicy and delicious.

FAQs

Can I use a different cut of beef for braciole?

While top round steak is ideal for its tenderness and thin slicing, you can use other cuts like flank steak or sirloin. Just make sure to pound the meat thin to help it cook evenly and become tender during simmering.

Do I have to use hard-boiled eggs in this recipe?

Hard-boiled eggs are traditional and add a unique texture and richness, but you can omit them if preferred. The braciole will still be delicious thanks to the salami and herbs stuffing.

Can I prepare braciole a day in advance?

Absolutely! The flavors actually improve after resting overnight in the fridge, making this a fantastic make-ahead dish for entertaining.

What kind of pasta pairs best with braciole?

Robust pasta shapes like rigatoni or pappardelle work beautifully, as they hold the sauce well and complement the hearty meat rolls.

Is this recipe suitable for slow cooker preparation?

You can adapt this recipe for a slow cooker by browning the rolls first, then simmering them in the sauce for 4-6 hours on low, making it even easier to prepare without sacrificing flavor.

Final Thoughts

This Italian Braciole with Tomato Sauce and Hard-Boiled Eggs Recipe is a glorious celebration of classic flavors that come together in a way that feels both nostalgic and luxurious. Whether you’re cooking for family or an eager group of friends, it’s sure to bring joy to your table and become a cherished favorite. Give it a try—you’re not just making a meal; you’re creating a memory.