Brasato(Italian Beef Roll)
A rich Italian beef roll filled with cheeses, sausage, and ham, slow-cooked in red sauce for tender, flavorful slices perfect for hearty family dinners or special occasions.
Ingredients
- 2 to 2.5 lb. round steak ⓘ
- 2 links Italian sausage (hot and sweet) ⓘ
- 24 to 30 oz. Ricotta cheese ⓘ
- 8 oz. Mozzarella cheese, diced ⓘ
- 2 Tbsp. Parmesan grated cheese ⓘ
- 2 whole eggs ⓘ
- 8 oz. Prosciutto or ham, diced ⓘ
- 1/2 Tbsp. oregano ⓘ
- 1/2 Tbsp. basil ⓘ
- 2 Tbsp. virgin olive oil ⓘ
- 3 to 5 cloves garlic
- 1/2 cup dry red wine ⓘ
- 60 to 64 oz. Italian red sauce ⓘ
Instructions
- Strip sausage from links, brown and drain.
- In a large bowl, mix sausage with eggs, cheeses, and ham. Add oregano and basil.
- Heat red sauce on low.
- Trim most of the fat from the steak; with a meat mallet, pound meat to 1/4-inch thickness.
- Sprinkle and pat pepper and garlic on the meat.
- Spread the cheese and meat mixture evenly over the steak, then roll up tightly (jelly roll style).
- Secure the roll with household string on sides and lengthwise.
- Brown all sides of the meat roll in olive oil.
- Transfer the meat roll to the red sauce and bring to a light boil, then simmer for 2 1/2 to 3 hours, turning occasionally.
- Add wine about the last hour of cooking.
- Cook pasta al dente separately.
- Serve each portion topped with a slice of the meat roll and sauce, garnished with grated Parmesan or Romano cheese.
Tips & Substitutions
For a richer flavor, consider using a mix of pork and beef for the meat roll. If you don't have ricotta, cottage cheese can be a good substitute. You can also add spinach or herbs to the cheese mixture for extra flavor. Adjust the spices to your taste; adding red pepper flakes can give it a nice kick. Pair it with Joyce'S Spaghetti Sauce for a complete meal.
Serving Suggestions
Serve the brasato over a bed of pasta, such as fettuccine or pappardelle, for a hearty meal. Garnish with freshly grated Parmesan or Romano cheese for added flavor. This dish pairs beautifully with a side of garlic bread and a crisp green salad. You can also serve it alongside Antipasto Rice Salad for a delightful contrast.
Storage & Reheating
To store leftovers, place the meat roll and sauce in an airtight container and refrigerate for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of water or wine to prevent drying out. You can also microwave in short intervals, covered, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Brasato(Italian Beef Roll) contains roughly 1715 calories, with 59g protein, 240g carbohydrates, and 60g fat. It is an excellent source of protein (117% of the Daily Value), iron (88% of the Daily Value), and dietary fiber (66% of the Daily Value). Note that it is relatively high in sodium, at 1338mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the meat roll and cook it a day in advance. Allow it to cool before storing it in the refrigerator. Reheat gently in the sauce before serving. This can enhance the flavors, making it even better the next day!
What type of wine should I use?
A dry red wine, such as a Chianti or Merlot, works best for this recipe. These wines complement the flavors of the meat and sauce beautifully. Avoid sweet wines, as they can alter the overall taste of the dish.
Can I freeze the brasato?
Yes, this dish freezes well. Once cooled, wrap the meat roll tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).