Brasciole alla Sansevero (Italian Beef Rolls Sansevero)

The sauce:

1. In a large sauté pan over medium heat, sauté 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.
2. 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.

The brasciole:

1. On a clean, flat work surface, lay the flattened beef slices out flat.
2. 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. Season with salt and pepper to taste.
3. Evenly distribute the stuffing mixture on each of the beef slices, spreading it out well over each of them. Roll up the beef slices, jelly roll style, and secure with kitchen twine at both ends and in the middle.
4. Heat 2 tablespoons of extra virgin olive oil in a separate sauté or frying pan over medium heat. Brown the brasciole on all sides (if the oil is used up, add more oil).
5. Place the browned brasciole in the sauce, cover and simmer for 1 ½ hours over low heat.
6. 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. Continue until all the brasciole have been sliced. Pour the warm sauce over the “pin-wheels” and serve immediately accompanied by crusty Italian or French bread.