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The sauce:
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2
1.
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In a large saute pan over medium heat, saute the onions and 5 of the chopped garlic cloves in the 3 tablespoons of olive oil until they are softened and translucent but not browned.
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2.
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To the softened onions/garlic in the pan add the crushed tomatoes (and their juices), 1 cup of the parsley, the basil, red wine, bay leaves, and the water and allow to simmer over low heat while you prepare the brasciole.
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The brasciole:
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1.
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On a clean, flat work surface, lay the flattened beef slices out flat.
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2.
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In a medium mixing bowl, combine the bread crumbs, the tomato paste, the bacon, the remaining 2 cloves of chopped garlic, the remaining 1/2 cup of parsley, the chopped oregano, the sliced shallot, the raisins, the pine nuts, the Parmesan, the beaten eggs, and the reserved bacon grease.
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Season with salt and pepper to taste.
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3.
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Evenly distribute the stuffing mixture on each of the beef slices, spreading it out well over each of them.
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Roll up the beef slices, jelly roll style, and secure with kitchen twine at both ends and in the middle.
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4.
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Heat 2 tablespoons of extra virgin olive oil in a separate saute or frying pan over medium heat.
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Brown the brasciole on all sides (if the oil is used up, add more oil).
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5.
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Place the browned brasciole in the sauce, cover and simmer for 1 1/2 hours over low heat.
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6.
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Working with one brasciole at a time, and while keeping the sauce warm, remove a brasciole from the sauce to a clean cutting board; cut and remove the string, slice the brasciole into 1 to 2-inch thick pin-wheels and arrange the slices on a serving platter.
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Continue until all the brasciole have been sliced.
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Pour the warm sauce over the pin-wheels and serve immediately accompanied by crusty Italian or French bread.
