Hearty Beef Braciole

• 1 kg thinly sliced Sirloin beef (pork or chicken are suitable substitutes)
• 4 cloves garlic (minced)
• 200g  Zanetti Parmigiano Reggiano (grated)
• 150g Fresco Italia Prosciutto Crudo
• 40g raisins
• 35g pine nuts
• 50g parsley
• 50g Uncle Barns’ breadcrumbs
• Cooking / kitchen string
• Cape Herb & Spice salt
• Cape Herb & Spice pepper

For the sauce:

• 4 tablespoons Gustodoro tomato paste
• 2 bottles Di Napoli Passata
• Olitalia Extra Virgin Olive Oil
• 1 large onion
• 2 stalks of celery
• 2 medium carrots

• Season the beef slices with salt and pepper (have your butcher prepare the meat into desired thin slices)
• In a bowl, mix 2 tablespoons of parsley, raisins, pine nuts, minced garlic, breadcrumbs and the parmiggiano reggiano
• Lay out your pieces of beef - place a few spoons of the filling to the centre of each piece. Add a slice of prosciutto. Roll up neatly, and secure with cooking string (tie up into little parcels).
• In a pan, add a dash of olive oil, and fry the meat rolls on each side for a few seconds. Remove from heat and set one side.
• Cook the onion, celery and carrot on medium heat, in the pan, for about 5 minutes
• Then add the meat rolls again, let cook for a few minutes before adding the passata and tomato paste. Season with salt and pepper
• Lower heat to the minimum setting, cover and allow to cook for about 2 hours, adding water if required
• Once cooked, remove from heat and sprinkle over fresh parsley

Buon appetito!