Nonna's Braciole Serving Size - 4 Prepared By - Sheri Recipe Rating
			2 pounds beef tenderloin, cut into 1/2-inch slices Bunch of fresh parsley, diced 1/2 cup pine nuts 1/4 cup extra virgin olive oil 2 garlic cloves, crushed 1/2 cup dry red wine 4 cups puréed tomatoes pinch of cinnamon in sauce Salt & Pepper for taste ½ cup raisins
			Place each slice of beef between plastic wrap. Flatten out beef slices with a meat pounder and remove from plastic wrap. Place some parsley, raisins, pine nuts, salt and pepper in the middle of each beef slice and roll the meat like a jelly roll, with all the ingredients inside. With butcher twine, tie each roll at opposite ends to keep the ingredients inside. Coat the bottom of a large saucepan with extra virgin olive oil and add garlic. Sear braciole until meat turns golden brown on all sides. Add wine to the-glaze bits of meat stuck to the bottom of the pan and let reduce for 1 minute. Add tomato purée to the pan with the braciole and let simmer for an hour. Add fresh basil just before serving as garnish.