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Ricotta and prosciutto stuffed beef rolls in tomato sauce. Braciole means 'arms' in Italian
Mix the Ricotta, Parmesan,Garlic and Pesto in a bowl.
Lay the steaks out on a chopping board and lay a slice of Prosciutto on each.
Put a heaped Tbsn of the Ricotta mix on each - but don't overfill or you'll have trouble rolling them up.
Lay a basil leaf on each and roll them up tucking in the ends.
Tie each one up with kitchen string.
Heat oil in a pan and brown them all over - remove and set aside.
Sweat the onion and garlic in the pan.
Add the Passata, wine, tomato paste, beef stock and oregano and cook over high heat til it bubbles.
Put the Braciole in, reduce temperature to low, cover and cook about 2 hours til meat is tender when pierced with a fork.
Remove the string from each.
Add some water if sauce gets too thick.
Serve with the sauce through some pasta and the Braciole on top.
You can add 1 cup of Frozen Peas to the sauce
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