Beef Braciole in Red Wine Tomato Sauce with Creamy Polenta & Steamed Broccolini

Tender beef braciole, slowly braised in a rich, savory tomato sauce, is rolled with a flavorful filling and cooked until melt-in-your-mouth soft. It’s served over creamy ricotta polenta, smooth and comforting with a delicate richness that soaks up every bit of the sauce. On the side, broccolini adds a fresh, vibrant contrast, lightly charred for depth and finished with a bright vinaigrette. Each bite brings together hearty, slow-cooked flavor with balanced texture and a touch of brightness for a dish that feels both rustic and elevated.

To Enjoy at Its Best
Reheat the braciole, covered, in a 375°F oven until fully warmed and tender, allowing the sauce to deepen and the flavors to come alive. Warm the ricotta polenta until soft and silky, adding a splash of water or milk as needed to keep it smooth and spoonable. Gently heat the broccolini until just tender, letting a light char develop for added flavor, then toss with the vinaigrette. Spoon the polenta onto a plate, place the braciole on top, and finish with a generous spoonful of sauce. Add the broccolini alongside and sprinkle with Parmesan to bring everything together in a rich, comforting, and beautifully balanced meal.