Braciole Neapolitan Style

8 slices top round meat, cut extra thin
8 slices Italian Prosciutto
900 g tomato purée
2 tbsp double concentrated tomato paste
6 tbsp pine nuts
6 tbsp raisins
2 tbsp olive oil
3 tbsp lard
6 cloves garlic
1 red onion (300 g)
1 bunch fresh parsley
4 leaves fresh basil
8 tbsp Italian Provolone, grated
250 ml glass red wine
1 tbsp New York Cut pepper
½ tsp SIDS CRAZY SALT
PASTA:--
680 g short pasta (best if Rigatoni or Tortiglioni)
Braciole Sauce
8 tbsp Italian Provolone, grated
4½ tbsp rock salt every 5 lt of water

NEAPOLITAN BRACIOLE:
First of all, choose the right cut of beef; best if top round extra thin cut Milanesa-style.
Soak 3 tbsp of raisins in room temperature water about 30 minutes until re-hydrated. Waiting for the raisins, pour a splash of olive oil into a pan and sauté 3 tbsp of pine nuts until lightly golden brown.
Finally, grate the cheese, and mince the fresh parsley finely along with garlic.
MAKE BRACIOLE:
Tenderize the meat beating each steak lightly with the flat side of a tenderizer. It’s critical do not rip the meat.
After that, lay out a slice of Prosciutto over each braciole steak, and spread on minced garlic and parsley, raisins, and sautéed pine nuts.
Eventually, bend the longer sides of the steaks and roll the shorter side of the meat, tying each braciola with kitchen string.
COOK BRACIOLE:
Pour the lard into an enamel dutch oven or thick-bottomed heavy pot, and melt over medium heat.
Sear the rolled meat a few pieces at a time just a couple of minutes, until golden brown. This step is critical and can be difficult the first times because the meat tends to stick so if it happens, baste with a few tbsp of wine.
When all the meat rolls are seared, place in a bowl covered, and sauté finely sliced onion into the lard and meat’ juices until soft and translucent.
SLOW-COOKED BRACIOLE:
Once the onion is ready, add the beef roulades, raise the flame and baste with 1 glass of red wine then sprinkle with SIDS CRAZY SALT.
Cook and stir a few minutes over high heat, then add the tomato paste. Cook a couple of minutes more, then add the tomato purée and stir fry a few minutes.
After that, low the flame and cook the meat 1½ hours. The meat must cook very gently, bubbling slowly.
TOMATO SAUCE:
After 90 minutes, raise the meat and place into a bowl, covered.
Cook the sauce until extremely thick, about 2 hours, stirring occasionally.
Meanwhile, sauté 3 tbsp of pine nuts and soak 3 tbsp of raisins. After two hours, add the rolled meat, and pine nuts, and raisins, and cook 20 minutes more, very slowly.
Serve the Neapolitan braciole over a few tbsp of sauce, and save the remainder sauce to toss the pasta.