This recipe for Italian Beef Braciole features thin, flavorful beef wrapped around a savory filling of herbs, parmesan, garlic, and pine nuts. Slow-simmered in a rich marinara sauce, it turns melt-in-your-mouth tender and juicy with comforting flavor in every bite.

❤️ Why You’ll Love This Italian Beef Braciole Recipe

• Tender flavorful juicy beef
• Filled and rolled up with prosciutto, parmesan, herbs, garlic and pignoli
• Simmered in a classic Italian tomato sauce
• Easy to make
• Family friendly

Braciole has always been one of those comfort meals that takes me straight back to my childhood. My grandmother made it often, and once I started cooking for myself, it became a regular in my own kitchen too. That tender rolled beef, the garlicky filling, the tomato sauce, it’s simply incredible.

When I started eating low carb, I knew I had to come up with a keto-friendly version. With just a few tweaks, I was able to keep all the traditional flavors without the extra carbs. It’s still every bit as hearty, savory, and satisfying as the classic I grew up with.

Another recipe family favorite is this Easy Marinara. I use it in everything from Cheese Stuffed Italian Sausages to this Chicken Parmesan Casserole.

🛒 Ingredients for Italian Braciole

• Top round roast
• Prosciutto
• Crushed tomatoes
• Garlic
• Parmesan cheese
• Basil
• Parsley
• Pignoli/pine nuts
• White wine (I use Pinot Grigio)

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Skillet
• Kitchen twine

🔪 How to Make Keto Italian Braciole

Lay out the thinly sliced pieces of the roast and lay a slice of prosciutto on top, then sprinkle the pignoli and minced garlic (reserving 2 cloves of the garlic for the sauce) on top.

Add the chopped basil (reserving 2 tablespoons for the sauce) and parsley.

Top with the grated parmesan cheese, then roll it up and secure with 3 pieces of kitchen twine or toothpicks.

Repeat the process with the remaining 7 slices. Heat a large skillet and add in the olive oil and braciole.

Cook until browned on all sides.

Remove the braciole and set it aside, then add in the remaining minced garlic and cook for 20 seconds, making sure not to brown it. Pour in the white wine to deglaze the pan, be sure to scrape up the brown bits!

Add in the crushed tomatoes, remaining basil, salt and pepper and mix.

Add the braciole into the sauce and simmer on medium low covered, for about an hour or until tender.  Stirring occasionally to scrap up any bits that are settling on the bottom.

Serve with some sauce over the top.

☑️ Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a little extra sauce or water.

Freezer: Wrap cooked braciole individually and freeze with sauce for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

🍴 What to Serve with Braciole

This recipe uses spiralized zucchini noodles, but you can use Palmini noodles or cauliflower rice.

These Italian Bread Sticks long with a garden salad or this Caprese Salad served with braciole rounds out a perfect low carb meal.

💡 Tips

• Slice the beef in as even strips as possible so it rolls tightly and cooks evenly.
• Toast the pignoli in a dry skillet first to bring out a deeper nutty flavor.
• Don’t overcrowd the skillet when browning the beef. Work in batches if needed.
• Deglaze thoroughly with wine to pull every bit of flavor into the sauce.
• Keep the heat low during the simmer so the beef stays tender.

🔄 Variations of Beef Braciole

Just like with a lot of Italian food, there’re some strong opinions about how to make authentic braciole. The way that’s correct usually boils down to the way grandma used to make it! That usually settles any argument, right?

In some Italian homes, the size of braciole is made using one large, sheet pan size piece of meat, tied into one big roll that resembles a large roast. Where in Sicily, they cut beef, or other cuts of meat, into tiny hors d’oeuvre size pieces that can be served on tooth picks.

Even the spelling of “braciole” is somewhat a controversy, as some spell it, “braciola.” Which one is correct? Well, they both are! “Brociola,” is the way you’d spell one large roll. “Brociole,” as in this recipe, is when you have more than one, so it’s the plural of Brociola.

What Cut of Beef is Used in Braciole?

Most traditional beef braciole recipes use top round, but you can easily use bottom round or rump. You can also use veal or pork cutlets and get a really nice result. In Sicily, fish is often used to make braciole.

The key to really good braciole is regardless of the meat you use, make sure you pound it out well before wrapping it. This ensures the meat will be tender and cooks evenly.

Is Beef Braciole Keto?

Traditional Italian braciole uses bread crumbs which really drives up the carb count. They are completely omitted in this recipe, but pork panko can serve as a substitute if you choose to use it. It’s absolutely delicious just skipping them all together though.

What are the Carbs in Beef Braciole?

Beef braciole is very low in carbs because it’s mostly meat and cheese. But the tomatoes and the veggie you serve it with. When served with zucchini noodles, this Keto Braciole has approximately 4 net carbs per serving. How is that for an entire meal?!

Why is My Braciole Tough?

It likely didn’t simmer long enough or the heat was too high. Keep it low and steady for best results.

🍽️ More Keto Italian Recipes

• Baked Italian Meatballs
• Chicken Marsala
• Italian Breadsticks
• Creamy Tuscan Chicken
• Italian Beef Braciole
• Chicken Parmesan

*Originally published on July 2, 2018, updated on July 15, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.