Pound thin slices of beef top round or flank steak
Season the beef with salt, black pepper, garlic, parsley, and grated Parmesan
Add a filling of breadcrumbs, cheese, garlic, parsley, and pine nuts or raisins if desired
Roll each slice tightly around the filling
Secure the rolls with kitchen twine or toothpicks
Brown the braciole in olive oil in a hot pan
Remove the braciole and sauté chopped onion and garlic in the same pan
Add tomato paste, crushed tomatoes, red wine, and a little water
Return the braciole to the sauce
Simmer covered on low heat until tender, about 1.5 to 3 hours
Turn the braciole occasionally while simmering
Remove the twine or toothpicks before serving
Serve the braciole with the tomato sauce over pasta or with bread