• 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.
  3. To roll up, fold the the long sides of the steaks into the middle and roll up from the short side of the meat. Tie the parcels together with cooking string and set aside.
  4. Pour the olive oil into an ovenproof pot, and place over medium heat. Sear the rolled meat a few pieces at a time for a couple of minutes, until golden brown, then remove from the pot and continue until all the meat rolls are browned.
  5. In the same pot, sauté the onion until soft and translucent.
  6. Then add the leftover garlic and sauté for another 2 minutes. Add the red wine and reduce by half. Then add the passata and tomato puree.
  7. Stir to combine everything, then turn the heat down and add the meat rolls back into the pot. Season and cook everything for about 1 hour and 30 minutes.
  8. Remove the braciole from the pan and turn the heat up, reducing the sauce for 10 minutes then add in the remaining parsley, pine nuts and raisins.
  9. Serve the braciole over a few spoonfuls of sauce, sprinkled with a little cheese and some parsley.