Instructions: Pound steaks between waxed paper to about 1/8-inch thickness. Spread one side of each steak with garlic, then sprinkle each with parsley, cheese, raisins, and pine nuts. Sprinkle with salt and pepper. Roll up steaks and secure with a few toothpicks. Heat oil in a large saute pan and brown the rolls on all sides. Place in a sauce pot and pour in tomato sauce to just cover the rolls. Simmer very slowly for about 25 minutes. Serve with some of the sauce atop or beside cooked penne pasta. Sprinkle with Pecorino cheese and chopped parsley.

Serves 2.

flavored penne pasta and 1 jar of Ragu sauce. After cooking the beef, I added the pasta to the sauce for serving. Delicious meal, served with steamed asparagus.

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