• Cut the beef into ¼ inch (½ cm) thick slices (make sure to cut the meat against the grain). Pound them to half the thickness with a meat mallet or rolling pin.
• Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
• Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
• Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the passata and stir to combine (make sure the braciole are covered). Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.
• Once the braciole are cooked add the fresh basil to the sauce and stir to combine, serve.

How to serve it traditionally

• Once cooked remove the beef braciole and set aside or keep warm on a plate. Add the fresh basil to the sauce and serve the sauce with freshly cooked and drained pasta then serve the beef braciole as a second course with a little reserved tomato sauce and your sides of choice.