Sicilian Braciole with Prosciutto and Raisins

mangiabedda.com

Marilee

1 kg beef top round slices

subheading: For the filling:

1 cup breadcrumbs from day old bread

½ cup Pecorino Romano cheese grated

¼ 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

subheading: For the tomato sauce:

3 tbsp. olive oil

1 onion diced

2 cloves garlic minced

red pepper flakes optional

¼ cup red wine

¼ cup tomato paste

1 796 ml jar tomato passata (tomato purée)

salt and pepper to taste

Directions at mangiabedda.com

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