Ricotta and prosciutto stuffed beef rolls in tomato sauce. Braciole means 'arms' in Italian


  • 8 minute steaks - pounded out a bit to get more surface area

  • 8 slices of Prosciutto

  • 8 fresh Basil leaves

  • 1 small tub fresh Ricotta cheese

  • 3 Tbsn grated Parmesan

  • 1 clove Garlic - crushed

  • 2 tspn bottled Pesto

  • 2 Tbsn Oil

  • 1 x 700ml bottle Passata

  • 2 Tbsn Tomato paste

  • 1 tspn Beef stock powder

  • 1 Onion - finely diced

  • 1 clove Garlic - crushed

  • 1 cup dry Red Wine

  • 1 Tbsn dried Oregano

  • cooked Spaghetti or other pasta - kept warm


  • 1.

    Mix the Ricotta, Parmesan,Garlic and Pesto in a bowl.

  • 2.

    Lay the steaks out on a chopping board and lay a slice of Prosciutto on each.

  • 3.

    Put a heaped Tbsn of the Ricotta mix on each - but don't overfill or you'll have trouble rolling them up.

  • 4.

    Lay a basil leaf on each and roll them up tucking in the ends.

  • 5.

    Tie each one up with kitchen string.

  • 6.

    Heat oil in a pan and brown them all over - remove and set aside.

  • 7.

    Sweat the onion and garlic in the pan.

  • 8.

    Add the Passata, wine, tomato paste, beef stock and oregano and cook over high heat til it bubbles.

  • 9.

    Put the Braciole in, reduce temperature to low, cover and cook about 2 hours til meat is tender when pierced with a fork.

  • 10.

    Remove the string from each.

  • 11.

    Add some water if sauce gets too thick.

  • 12.

    Serve with the sauce through some pasta and the Braciole on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2447kj
  • Fat Total 164g
  • Saturated Fat 66g
  • Protein 202g
  • Carbohydrate 24g
  • Sugar 11g
  • Sodium 1497mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can add 1 cup of Frozen Peas to the sauce

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Posted by jackicamReport
Why don't you try some chopped hard boiled eggs mixed with a little cream and grated tasty cheese instead. Or some bocconcini/mozzarella.
Posted by Philippa WightmanReport
Jackie I made these for dinner last night (although I substitued veal leg steak, pounded out a fair bit) and they were a huge hit! Thanks for sharing!! Served them with roasted kipflers, julienne of carrots & brussels sprouts (we already had 2 pasta meals this week so thought meat & 3 veg would be kinder to our waistlines!) Graeme gave you a 10/10!
Posted by jackicamReport
Glad they did the trick : ) I reckon your Graeme is a very lucky bloke!
Posted by NB2Report
Hi Jackie, This recipe looks great, I want to make it however my husband doesn't really like ricotta in savoury dishes, can you recommend another cheese or something else in its place? Thanks
Posted by jackicamReport
I guess I can run but I can't hide...: ) Don't worry, I'm on it Giz.
Posted by Hot ChilliReport
Have always wanted to make Braciole so was happy when I saw this recipe. I couldn't find butchers string so just had to use tooth picks to keep the meat rolled up. It worked OK but the string would have been much better. The beef was tender and tasted great. Thanks.