Preheat the oven to 175°C or 350°F.
Begin by soaking the raisins of 10 minutes in hot water.
Layout all the meat as shown in the image and season with salt and pepper. Distribute the parsley, garlic and pine nuts evenly over the meat slices.
Roll up all the slices and the tie with string or use a couple of tooth pics.
You can make the recipe up to here and put in the fridge over night before finishing the next evening.
Take a frying pan large enough to hold all the rolls and heat the oil. Brown all the rolls and remove from the pan.
In the same pan saute the onion for a moment and then add the reserved garlic and parsley. Saute but be careful not to burn the garlic.
In an oven proof dish or pot with a lid add the passata, bay leave, sugar, salt and pepper to taste. Add the sauteed onions, garlic and parsley mix well and then add the beef rolls.
If the passata is too thick which can happen sometimes you can thin it with a little water.
Place the covered pot in a preheated oven 175°C or 350°F for 1 1/2 hours.
Before serving remove the strings or toothpicks.