• Step 1

  Preheat oven to 350 degrees. Add ground beef, garlic, parsley, eggs, raisins, cheese, bread crumbs, pine nuts, salt, and pepper to large bowl. Mix with hands until combined.

• Step 2

  Lay cutlets on work surface. Place about 1/3 cup filling on lower third of cutlet. Roll up cutlets; season with salt and pepper. Dust with pan-searing flour; pat off excess.

• Step 3

  Heat oil in large braising pan on MED-HIGH until oil faintly smokes. Add beef rolls seam-side down to pan. Turn over when meat changes color one-quarter of way up and seared side has browned, 3-4 min. Sear other side until browned, about 2 min. Remove from pan.

• Step 4

  Wipe pan clean, leaving about 1 Tbsp of liquid in pan. Reduce heat to MED; add wine. Cook, stirring to loosen browned bits on bottom of pan, 1-2 min. Add tomato sauce; stir to combine. Return meat to pan. Bring liquid in pan to simmer; cover, transfer to oven. Cook 2 hours, until meat is tender.

• To toast pine nuts, preheat oven to 375 degrees and place nuts on dry pan. Toast 5-6 min, until golden brown. • Slow cooker directions: Follow steps 1-4 above, transferring beef roll-ups and tomato mixture to slow cooker. Cook on HIGH 4 hours or LOW 6 hours. • You can also try making this with Italian Classics Seasoned Tomato Sauce.

Note: When servings & ingredients are modified, nutrition & directions may vary.