Place each slice of beef between two pieces plastic wrap. Flatten out beef slices with a meat pounder and remove from the 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 butchers' 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 the garlic. Sear the braciole until the meat turns golden brown on all sides. Add the wine to deglaze the bits of meat stuck to the bottom of the pan, and let reduce for 1 minute. Add the tomato puree to the pan with the braciole, and let simmer for an hour. Add fresh basil just before serving.
Recipe courtesy of David Rocco