beef braciole in sauce with raisins and pine nuts
Make your butcher (or do it yourself, if you have the meat mallet) beat the meat to flatten the slices.
Peel and finely chop the garlic clove, 1 tablespoon of parsley, the raisins, and pine nuts.
If necessary, add a tablespoon of olive oil. Add the onion, carrot and celery stalk trite, and cook, medium heat, for about 5 minutes.