How to Cook Braciole without Sauce in Oven: Delicious Recipe!

How to Cook Braciole without Sauce in Oven

Picture this: tender slices of beef rolled up with flavorful fillings, cooked to perfection in a hot oven until golden brown and oozing with juiciness. The absence of traditional sauce does not diminish the richness and depth of flavor in this classic Italian dish; rather, it allows the natural essence of the meat and spices to shine through. So grab your apron, preheat your oven, and get ready to embark on a delicious journey as we explore how to cook braciole without sauce in all its mouthwatering glory.

What is Braciole?

What is Braciole

Braciole, also known as involtini or braciole, is a traditional Italian dish that consists of thinly sliced meat rolled with various fillings. The most common type of meat used for braciole is flank steak or beef round steak, which is pounded thin and then stuffed with ingredients such as breadcrumbs, cheese, herbs, and sometimes cured meats like prosciutto. This savory roll is then seared to create a crispy outer layer.

One interesting aspect of Braciole is its versatility – the filling possibilities are endless, allowing for creativity and personalization based on individual preferences. Additionally, the slow cooking process allows the flavors to meld together beautifully, resulting in a dish that is rich and comforting. Whether served over pasta or alongside roasted vegetables, braciole is a satisfying and impressive meal that showcases the depth of Italian culinary traditions.

Choosing the right cut of meat

Choosing the right cut of meat for Braciole

When making Braciole without sauce in the oven, choosing the right cut of meat is crucial for achieving a tender and flavorful dish. One of the best cuts to use is flank steak, known for its lean and fibrous texture that tenderizes beautifully when cooked low and slow. This cut is also ideal for stuffing with a savory filling of breadcrumbs, herbs, cheese, and prosciutto.

Alternatively, you can opt for top-round or bottom-round steak, as they are lean cuts that work well for Braciole. These cuts offer a balance of tenderness and flavor when sliced thin and rolled up with your favorite filling ingredients. Remember to pound the meat thinly to ensure even cooking and make it easier to roll up tightly before placing it in the oven.

Additionally, you’ll want to trim any excess fat from the meat before pounding it thin. This will ensure that your braciole is flavorful without being too greasy. When selecting your meat, consider the size and thickness of the slices. Thinner slices are easier to roll and will cook more evenly, while larger slices may require longer cooking time. Ultimately, the cut of meat you choose will have a significant impact on the final flavor and texture of your braciole, so it’s important to select a high-quality cut that will result in a delicious dish.

Preparing the filling

When preparing the filling for Braciole without sauce in the oven, it’s essential to focus on creating layers of flavor and texture. Start by combining breadcrumbs with grated Parmesan cheese for a nutty and savory base. Add minced garlic, finely chopped parsley, and a generous amount of freshly ground black pepper for depth of flavor.

For a touch of sweetness and acidity, consider incorporating golden raisins or chopped olives into the filling mixture. The contrasting flavors will add complexity to each bite of the Braciole. To bind everything together and keep the filling moist during cooking, drizzle some olive oil over the mixture and mix well until evenly combined. This step ensures that your Braciole stays tender and flavorful while roasting in the oven.

Rolling and tying the braciole

Once you have prepared the filling, it’s time to assemble the braciole. Start by pounding out thinly sliced beef until they are of even thickness, then layer with ingredients like breadcrumbs, cheese, herbs, and garlic.

To roll the Braciole tightly, gently fold one end over the filling and roll it up like a jelly roll. Use kitchen twine to secure the Braciole at intervals along its length, ensuring it holds its shape during cooking. Tying not only keeps everything in place but also helps to create an attractive presentation when serving your masterpiece. Remember that patience is crucial here – take your time with each step for perfect results every time you cook this classic Italian dish without using any sauce.

Cooking in the Oven: How to Cook Braciole without Sauce in Oven

Cooking Braciole without Sauce

Once you have prepared the filling and rolled and tied the Braciole, it’s time to cook it in the oven. Preheat the oven to 350°F and place the Braciole in a roasting pan. Drizzle some olive oil over the top and season with salt and pepper. You can also add some fresh herbs like rosemary or thyme for extra flavor.

Cover the roasting pan with foil and place it in the oven. Let the Braciole cook for about 1 ½ to 2 hours or until the meat is tender and the filling is heated through. You can also baste the Braciole with some beef or vegetable broth halfway through the cooking process to keep it moist and flavorful.

Slicing and serving

Slicing and serving Braciole

Once the Braciole is done cooking, it’s important to let it rest for a few minutes before slicing and serving. This allows the juices to redistribute within the meat, making it more tender and flavorful. When you’re ready to slice the Braciole, use a sharp knife to cut it into thick slices, about ½ to ¾ inch thick. Arrange the slices on a serving platter and spoon any pan juices over the top for added flavor. You can also garnish with some fresh herbs for a beautiful presentation. Serve the Braciole with your favorite side dishes.

Enjoy the delicious flavors of this classic Italian dish!


Cooking braciole without sauce in the oven is a delicious and simple way to prepare this classic Italian dish. By following these easy steps and using high-quality ingredients, you can create a flavorful and tender braciole that will impress your family and guests. The oven method allows for even cooking and a beautiful presentation, making it perfect for special occasions or weeknight dinners alike. So next time you’re craving something savory and comforting, give this sauce-less braciole recipe a try.


How long does it take to cook Braciole without sauce in the oven?

Cooking time may vary but typically takes around 1 to 1.5 hours at 350°F.

Should I sear the Braciole before baking it in the oven?

Searing the Braciole before baking is optional but can enhance flavor and texture.

Can I freeze uncooked Braciole for later use?

Yes, you can prepare the Braciole up until the point of cooking and freeze it for later use.

How do I prevent my Braciole from becoming dry while cooking in the oven?

Covering the dish with foil or adding some broth or wine to the bottom of the dish can help prevent drying out.

Can I add vegetables to my Braciole when cooking it in the oven?

Yes, you can add vegetables like carrots, onions, and bell peppers to enhance flavor and create a complete meal.

Can I add sauce to the braciole before or after baking?

If you prefer to have sauce with your braciole, you can add it before baking or after the meat has cooked. Some people like to cook the braciole in tomato sauce, while others prefer to serve the sauce on the side.

Slicing and serving Braciole

How to Cook Braciole without Sauce in Oven

Learn how to cook tender and flavorful braciole without sauce in the oven. This classic Italian dish features rolled beef with a savory filling, cooked to perfection.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Italian


Beef Ingredients

  • 1 pounds  flank steak, top round, or bottom round thinly sliced
  • salt to taste
  • black pepper to taste
  • 2 tablespoons  olive oil

Basic Filling Ingredients

  • 1 cup breadcrumbs
  • ½ cup Parmesan cheese grated
  • 2-3 cloves garlic minced
  • ¼ cup parsley fresh, finely chopped
  • salt to taste
  • black pepper to taste
  • 2 tablespoons olive oil


  • Prepare the Meat: If needed, pound the beef slices to about ¼ inch thickness for even cooking. Season lightly with salt and pepper.
  • Make the Filling: In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Drizzle with olive oil and mix until well combined.
  • Assemble the Braciole: Spread a layer of the filling mixture onto each slice of beef. Gently roll up the beef tightly and secure with kitchen twine at intervals.
  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Cook the Braciole: Drizzle olive oil into a roasting pan and place the braciole rolls inside. Cover the pan with foil. Bake for approximately 1 ½ to 2 hours, or until the meat is very tender. You can baste the braciole halfway through cooking with broth or wine for extra moisture (optional).
  • Rest and Slice: Once cooked, remove the braciole from the oven and let it rest for 10-15 minutes before slicing. This helps redistribute the juices. Cut the braciole into thick slices.
  • Serve and Enjoy: Arrange the braciole slices on a serving platter. Spoon any pan juices over the top and garnish with fresh herbs if desired. Serve with your favorite side dishes and enjoy!


  • Searing Option: For extra flavor, sear the braciole rolls in a hot pan with olive oil before placing them in the roasting pan.
  • Customization: Get creative with your filling! Add chopped olives, raisins, different herbs, or even some cured meat.
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