2 thin slices of steak (similar to flank steak), parsley, 1 clove of garlic, 1 pinch of pine – nuts, 1 pinch of raisin, a teaspoon of grated parmesan, pepper.
3 cups of pulped tomato – pureed tomatoes, extra virgin olive oil (4 tablespoons), 1/4 onion, 1/4 cup of white wine, salt.
Stretch the steak until thin and in a rectangle. Spread the finely chopped parsley and garlic, pine nuts, raisins, grated parmesan and salt and pepper into the steak. Roll the steak and fix in place with some toothpicks or string. Secure both ends tightly so that stuffing doesn’t come out during cooking. Brown the rolled meat in a saucepan with olive oil and then add the white wine. Cook until the wine reduces and add the pulped tomato and torn basil. Cook for 30 minutes low fire.
Note: If you prefer, you can omit the raisins and pine – nuts. Might also use round steak.