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Photo of Beef involtini with fresh tomato and oregano sauce by WW

Beef involtini with fresh tomato and oregano sauce

Total Time
1 hr
25 min
35 min
Beef, eggplant and prosciutto involtini are paired perfectly with this bold oregano and tomato sauce.


Beef minute steak, raw

400 g, (Buy 4x125g)

Chargrilled eggplant, marinated in oil

4 slice(s)

Prosciutto fat trimmed

60 g, (4 slcies)

Olive oil

1 tbs

Brown onion

1 medium, finely shopped


2 clove(s), crushed

Tomato paste

1 tbs


500 g, ripe, chopped

Fresh oregano

cup(s), leaves (1 bunch)


  1. Working with 1 at a time, place schnitzels between 2 sheets of plastic wrap. Pound gently with a rolling pin or meat mallet until 5mm thick. Top each schnitzel with a slice of eggplant and prosciutto. Roll to enclose filling and secure with toothpicks.
  2. Heat oil in a large saucepan over medium heat. Cook beef involtini, turning, for 3 minutes or until browned. Transfer to plate.
  3. Cook onion in same pan, stirring, for 3 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add paste, tomatoes, two-thirds of the oregano and 1/2 cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until sauce thickens.
  4. Return beef involtini to pan and simmer, uncovered, for 8 minutes or until cooked to your liking. Spoon sauce over involtini and sprinkle with remaining oregano.


SERVING SUGGESTION: Steamed broccoli and cauliflower florets, plus wholegrain sourdough breads.