Beef Involtini with Prosciutto and Ricotta

Ingredients

• 250g beef sirloin, thinly sliced into 2 pieces
• 80g ricotta cheese
• 30g prosciutto, sliced
• 10 fresh basil leaves
• 2 tbsp olive oil
• 150ml crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Method

1. Place beef slices between plastic wrap and gently pound to thin them further.
2. Spread ricotta on each slice, top with prosciutto and basil, then roll tightly and secure with toothpicks.
3. Heat olive oil in a pan and brown involtini 2 minutes on each side; set aside.
4. Sauté garlic briefly, then add crushed tomatoes and oregano.
5. Return involtini to pan, simmer 20-25 minutes until beef is tender and cooked through to at least 63°C/145°F internal temperature.
6. Remove toothpicks, season to taste, and serve with sauce.