Filled beef rolls in tomato ragu sauce - A TASTE OF EUROPE

Ingredients

• 8 small thin beef steaks for frying
• 25g Parmigiano Reggiano PDO, freshly grated & extra for sprinkling
• 2 garlic cloves, finely chopped
• Handful of fresh flat parsley, torn
• 1tbsp pine kernels
• 1tbsp raisins
• salt
• black pepper
• 400g large rigatoni pasta
• Green salad leaves, to serve
• Toothpicks or kitchen string
• 4tbsp olive oil
• 100ml red wine
• 1 onion, very finely chopped
• 1 celery stick, very finely chopped
• 1 carrot, very finely chopped
• 2 400g tins of chopped tomatoes
• 1tbsp tomato purée, diluted in 300ml of lukewarm water
• Handful of fresh basil, torn