Beef Braciole

We never met an Italian dish we didn't like. This for dinner, please!


  • 6 slices round beef meat extra thin cut - Milanese style
  • 6 slices italian prosciutto
  • 6 cloves garlic, minced
  • 1 bunch fresh parsley, chopped
  • 8 tbsp of toasted pine nuts
  • 8 tbsp of raisins, soaked in water for 30 minutes
  • 4 tbsp of extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 cup of red wine
  • 2 1/4 cups of passata
  • 2 tbsp of tomato puree
  • Salt and freshly ground black pepper
  • 1 cup of pecorino cheese, grated
  • Crusty bread, to serve


  1. Tenderize the sliced meat by beating each steak lightly with the flat side of a tenderizer between two pieces of cling wrap.
  2. When the meat is as thin as you can get it without ripping it, lay a slice of prosciutto over each piece of meat, and spread on a little minced garlic (you will only need to use a little of the garlic you have prepared) then sprinkle over parsley, raisins, and pine nuts.

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