Ingredients

• 1⁄2 cup pine nuts, chopped


• 1⁄2 cup raisins, chopped


• 4 cloves garlic, minced


• 5 tbsp. extra-virgin olive oil


• 1 onion, sliced


• 1⁄2 cup red wine


• ¼ teaspoon cayenne pepper

In a little bowl, combine pine nuts, raisins, and garlic. Lay meat cuts on a work surface and season them delicately on both sides with salt and pepper. Sprinkle pine nut and raisin blend on one side of the cuts. Roll cuts up and secure them with a toothpick or kitchen twine. Put rolls in a huge, profound sauté container and include oil, onions, and 4 mugs water. Put over medium warm and stew, revealed, until water has vanished, almost 1 hour. Proceed cooking, turning rolls with tongs, until they are delicately browned on all sides.

Include wine to container and cook until dissipated. Include tomatoes and tomato glue to container and bring to a stew. Cook until sauce is exceptionally thick, almost 2 hours. Expel meat from skillet with tongs; evacuate toothpicks or cut twine. Season sauce with salt and pepper. Spoon sauce over a cooked tubular pasta, such as penne or ziti, best with meat, and serve with ground parmesan cheese on the side.