Heat a large Dutch oven to medium heat with the extra virgin olive oil and add the garlic. Once lightly golden, add the pine nuts and cook for 1-2 minutes until golden.
Add the breadcrumbs, parsley, and raisins. Mix well until a paste forms. Remove the pan from the heat, mix in the Pecorino Romano, and set aside.
Filet the top round to a ½" thick. Cut the beef into rectangles approximately 3×4 inches. Pound each rectangle to roughly a ¼" thick.
Arrange the pounded meat on a cutting board and season the with salt and pepper. Lay down a piece of prosciutto.
Spread the paste over meat & prosciutto. Leave plenty of space around the edge & mixture should be ½ to equal thickness of each piece of beef.
Roll each piece tightly, tying with kitchen twine.
Heat Dutch oven to just below medium heat & coat the bottom with olive oil. In batches, sear the pieces on all sides till well browned. Once bracioles are seared, nestle into the pasta sauce.
Pour the fat off the pan & deglaze with red wine, scraping the browned frond from the bottom of the pan. Once deglazed, pour the pan juices into the sauce & mix in. *
Bring sauce to a boil, then reduce to a gentle simmer. Cook for about 2-3 hours or until fork tender, stirring occasionally. If using Dutch oven, cook at 300 degrees for same length of time.
Once tender, remove the braciole from the sauce and cut away the twine. Serve with pasta & parmesan. Makes fantastic leftovers & freezes well.
NOTE : * Skip this step if the pan is burnt.
NOTE : Can change the beef cut depending on availability : Top round, bottom round, flank steak etc. Looking for thin slice beef for milanesa can also be a great timesaver.