Italian Beef Braciole

Braciole Beef Rolls:--
1 kg Sirloin or other lean beef, sliced thinly into sheets
250 g Mozzarella cheese
¼ cup Pecorino Romano cheese
½ tsp SIDS CRAZY SALT
¾ cup raisins
¾ cup pine nuts
½ cup chopped Italian parsley
½ cup breadcrumbs
200 g paper thin sliced Prosciutto
cotton, butcher’s string (for tying the braciole)
2 tbsp rice bran oil
Italian Red Gravy:--
1 onion
¼ cup rice bran oil
½ tsp salt
5 cloves garlic, minced
1 tbsp chopped rosemary
½ tsp dried basil
½ tsp dried oregano
1 cup dry red wine
850 g can of whole tomatoes
200 g tomato paste
Gremolata:--
zest 2 lemons
4 cloves garlic, finely minced
¼ cup finely chopped flat leaf parsley

Braciole: Unless you have mad knife skills, ask your butcher to slice 1 kg of lean beef into very thin sheets, as thin as possible.
Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the romano cheese, SIDS CRAZY SALT, raisins, pine nuts, parsley and breadcrumbs.
With a meat hammer, pound out the slices of beef until they’re as thin as you can get them. Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the roll securely with butcher’s twine.
Heat two tablespoons of oil in a skillet and brown the braciole on all sides until nicely caramelized.
Red Gravy: Peel and dice the onion and sauté in the oil and salt in a heavy bottomed stock pot until the onion is translucent. (about 12 minutes)
Add the garlic and herbs, sauté until garlic is cooked and fragrant, but not burned.
Deglaze by adding the red wine. Cook until the wine is reduced by half. Add the tomatoes and tomato paste. Bring to a simmer, add the browned braciole and allow the sauce to simmer on very low heat for an hour to an hour and a half. This cooks low and slow. Be sure to stir the sauce frequently so it doesn’t burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of water.
Gremolata: Simply mix together the ingredients. Sprinkle gremolata on top of dish before serving for a bright citrusy note.