1. Pound the beef slices between cling film to 4-5 mm, then season with salt and pepper.
2. For the filling, finely chop the garlic and parsley and mix with the grated pecorino, pine nuts and raisins; spread evenly over the slices.
3. Roll the slices up tightly, tucking in the ends, and secure with kitchen string or cocktail sticks.
4. Heat the olive oil in a pan and brown the rolls on all sides for 5-6 minutes, then add the finely chopped onion and fry together for 3 minutes.
5. Pour in the red wine and let it bubble away, then add the passata, tomato paste, water and basil; cover and simmer over low heat for 2 hours until the meat is tender, turning the rolls now and then.
6. Remove the string and serve the rolls with the thick sauce; in the Neapolitan tradition the sauce is eaten first with pasta, followed by the meat.
Tip: The slower the ragù simmers, the deeper its flavour - if you have time, cook it for up to 3 hours, topping up the water as needed.
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