I love Italian food and if it’s a little fancy, but easy that makes it even better.  I haven’t made this in a long time because it is very hard to find a round steak that has both the top and bottom round. Check with your local butcher and if you can find the cut of meat then anyone can make this!  I made it when I was first learning to cook.  You just might need a second had to help tie the roll with string.  Although I did do it by myself today.  Brucciloni is a round steak that is stuffed with a sort of meatloaf.  The stuffing is ground meat, chopped onion, and Italian bread crumbs.  Roll it up.  Tie it.  Brown the roll in olive oil.  Simmer in a good red sauce for about an hour.  Serve with your favorite pasta.  It is so yummy!  You are going to love it.  Top it with a little parmesan cheese and use some really good bread to soak up the last of the rich red gravy.  You can do it.  I can’t because I have enjoyed the holidays too much!

This is such a good recipe.  You are going to thank me when you try it!

Here is the top and bottom round.  This piece was a little too thick so I put it between two pieces of plastic wrap and pounded with a rolling pin.

Next top the steak with ground meat.  My round steak weighed in at 2 pounds so I used a pound of ground meat.

Top the ground meat with a small onion chopped.

Then add about 1/2 cup of Italian bread crumbs.

Roll up the meat starting on the long side.  Then tie together.  I used 4 pieces of twine about 10 inches long.  Place the twine under the meat before rolling it.

Tie the twine in a knot and cut the ends off leaving about two inches.

Brown meat in olive oil over medium high heat.

To make the red gravy add a 20 ounce can of tomato sauce and 2 packages of spaghetti seasoning, along with 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/2 teaspoon oregano, and a basil leaf.  If the sauce seems too thick thin it out with water.

Let it simmer for about an hour.   Remove twine.   Slice and serve with pasta of your choice.

Brucilloni from Cecile Shetler (I doubled the recipe since I used a 2 lb round steak and cooked it a little longer)

Yield 4 servings

  • 1 lb. round steak including both the top and bottom round
  • 1/2 lb. ground meat
  • 1 small onion chopped
  • 1/2 cup Italian bread crumbs
  • 2 – 3 Tablespoons olive oil
  • 1 10-ounce can tomato sauce
  • 1 package spaghetti sauce mix
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon parsley
  • 1 bay leaf


  1. Place ground meat on top of the round steak.
  2. Spread with the chopped onion.  Press into the meat to keep it from falling out.
  3. Sprinkle with Italian bread crumbs.
  4. Place 4 pieces of twine about 10 inches long under the meat.
  5. Roll the meat starting on the long side.
  6. Tie the twine in a knot.  Cut twine  leaving about 2 inches.
  7. Heat a heavy Dutch Oven over medium high heat.  Add about 2 tablespoons of olive oil.
  8. Brown meat on all sides.
  9. Add tomato sauce, oregano, basil, parsley, bay leaf, and spaghetti mix.  Stir until mixed.  Thin out if necessary with water.
  10. Simmer for about an hour.  Turn meat about every 15 to 20 minutes to cook evenly.
  11. Remove meat from sauce.  Remove twine and slice into 1 inch slices.
  12. Serve with your favorite pasta along with the rich red gravy.
  13. Enjoy!


Filed under Main dish

5 responses to “Brucciloni

  1. I am IN – looks and sounds delicious and relatively simple with a wow factor.
    Happy New Year to you!

  2. That looks delish, Wanda. Rather like a flank steak recipe I used to have. Perfect for cold weather eating!

    Happy New Year!

  3. Kaylon Hendrix

    Looks yummy! I miss you!

  4. Pingback: Interview: New Orleans Chef Michael GulottaSwallow Food

  5. Tina Guarino

    Oh Lord NO ! Not how Italians make this ! Not stuffed with ground meat! And we would DIE before using a packet for gravy . When we make this , it’s when we make your very best homemade gravy .

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