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halved beef braciole on platter with tomato sauce

Beef Braciole with Prosciutto and Raisins

Beef Braciole with Prosciutto and Raisins are the ultimate Sunday lunch meal. A savory blend of cheese, breadcrumbs, prosciutto and raisins rolled in tender beef and simmered in a fragrant tomato sauce to create these melt in your mouth bundles!
Course Main Course
Cuisine Sicilian-Italian
Keyword rolled beef braciole, beef involtini with prosciutto and raisins
Prep Time 1 hour 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings 12 braciole
Calories 278kcal


  • 1 kg beef top round slices

For the filling

  • 1 cup breadcrumbs from day old bread
  • 1/2 cup Pecorino Romano cheese grated
  • 1/4 cup Provolone cheese shredded
  • 2 tbsp. freshly chopped parsley
  • 2 cloves garlic minced
  • black pepper to taste
  • 2 tbsp. olive oil
  • 12 slices prosciutto
  • 36 raisins or more as desired

For the tomato sauce

  • 3 tbsp. olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • red pepper flakes optional
  • 1/4 cup red wine
  • 1/4 cup tomato paste
  • 1 796 ml jar tomato passata (tomato purée)
  • salt and pepper to taste


Prepare the meat:

  • Use a meat mallet to pound the meat until thin. Set aside.

Prepare the filling: 

  • Combine fresh breadcrumbs (crumb of day old bread); Pecorino Romano cheese; provolone cheese; fresh chopped parsley; minced garlic; and pepper in a medium sized bowl. Stir in some olive oil and combine all ingredients well.

Assemble the braciole:

  • Place a slice of prosciutto on each slice of meat. Top with breadcrumb mixture and add a few raisins (I added 3-4).
  • Roll tightly and use butcher's twine to secure the braciole as shown. Proceed with the remaining ingredients. 

Brown the braciole: 

  • At this point you have 2 choices as to how to brown the braciole. The traditional method is to brown them in a little olive oil in the same sauce pan in which you will prep the tomato sauce in. Brown all sides of the braciole, remove from the sauce pan and proceed with the preparation of the sauce.
  • The second option is to brown the braciole on a baking sheet lightly drizzled with oil in a 400 degrees F preheated oven for about 10 minutes.

Prepare the tomato sauce:

  • In a large deep sauce pan sauté the diced onion in olive oil. Add minced garlic cloves and red pepper flakes, if using. Then add red wine to deglaze the pan and stir in tomato paste. .
  • Pour in a jar of tomato passata. Be sure to add water to the jar (about 1/2 full) to gather the excess sauce in the jar. Add to the sauce. Bring to a boil, then lower to a simmer. Add salt and pepper, to taste.
  • Submerge the browned braciole in the tomato sauce. Simmer for 1 1/2 hours until tender

To serve

  • Transfer the braciole to a serving platter. Use scissors to remove the butcher's twine.
  • Cook your favorite pasta and toss with the tomato sauce. Enjoy the braciole as a second course along with a salad and side vegetables. 


  • Be sure to pound the meat as thin as possible (without making holes in it) to ensure tender braciole.
  • My mom sometimes adds a beaten egg to the filling to hold the mixture together.
  • Pine nuts would make a great addition to the filling. Try adding 2 tbsp chopped pine nuts. 
  • Make sure the braciole are submerged in the sauce while simmering.
  • Refrigerate leftovers for up to 3 days.
  • Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.


Calories: 278kcal | Carbohydrates: 9g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 282mg | Potassium: 418mg | Fiber: 1g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg