Braciole recipe Neapolitan-style is a dish that ran the history of Southern-Italian cuisine! The ingredients of this delicious rolled meat come from Ancient Greece via the discovery of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow-cooked in a tasty tomato sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as the first course. The meat will be a fantastic second course, a complete meal depicting an Italian-style authentic feast!
Try it and let me know!
Filippo

INGREDIENTS
8 slices top round meat extra thin cut (Milanesa)
8 slices Italian Prosciutto
2 Lb tomato puree
2 tbsp double concentrated tomato paste
6 tbsp pine nuts
6 tbsp raisins
2 tbsp extra-virgin olive oil
3 tbsp lard (manteca)
3 cloves garlic
1 red onion
1 bunch fresh parsley
4 leaves fresh basil
8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
1 glass red wine 
1 tbsp black pepper
to taste table salt 
FOR THE PASTA
24 oz short pasta (best if Rigatoni or Tortiglioni)
Braciole sauce
8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
4.5 tbsp rock salt every 5 qt of water

INSTRUCTIONS

FIRST STEPS
1.  First, choose the proper cut of beef; best if top-round extra thin cut Milanesa-style.
2. Now, soak 3 tbsp of raisins into room temperature water for 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.
3.  Finally, grate the cheese, and mince the fresh parsley finely, along with 1 clove of garlic.

HOW TO MAKE BRACIOLE
1.  Now, tenderize the meat beating each steak lightly with the flat side of a tenderizer. It's critical not to rip the meat.
2.  After that, lay out a slice of Prosciutto over each braciole steak, and spread on minced garlic and parsley, raisins, and sauteed pine nuts.
3.  Eventually, bend the steaks' longer sides and roll the meat's shorter side, tying each braciola with kitchen strings.

HOW TO COOK BRACIOLE
1.  Pour the lard into an enamel dutch oven or thick-bottomed heavy pot, and melt over medium heat.
2.  Now sear the rolled meat for a couple of minutes until golden brown. This step is critical and can be tricky the first time because the meat tends to stick; if it happens, baste it with a few tbsp of wine.
3.  When all the meat rolls are seared, place in a bowl covered, and sauté one finely sliced onion and 2 cloves of garlic into the lard and meat juices until soft and translucent.

SLOW-COOKED BRACIOLE
1.  Once the onion is ready, add the beef roulades, raise the flame and baste with 1 glass of red wine.
2.  Cook and stir for a few minutes over high heat, then add the tomato paste. Cook for a couple of minutes more, then add the tomato puree and stir fry for a few minutes.
3.  After that, low the flame and cook the meat for 1 hour and 30 minutes. To preserve their tenderness, You want to cook the Neapolitan braciole very gently, bubbling slowly.

TOMATO SAUCE
1.  After 90 minutes, raise the meat and place it into a bowl, covered.
2.  Cook the sauce until very thick, about 2 hours, stirring occasionally.
3.  Meanwhile, sauté 3 tbsp of pine nuts and soak 3 tbsp of raisins. After two hours, add the rolled meat, pine nuts, and raisins, and cook 30 mins more, very slowly.
4.  Serve the Neapolitan braciole over a few tbsp of sauce, and save the remaining sauce to toss the pasta.