Make the filling. Mix the golden raisins, pine nuts, parsley, Parmesan cheese, and garlic into a bowl; set aside.

Prepare the meat. Place one slice of beef on a work surface, and butterfly the steak. Do this by slicing horizontally, lengthwise through the middle to make two flat sheets (don't cut across). Cover with plastic wrap, and tenderize the meat with the meat mallet. Pound out the steak on both sides until it is thin, about 1/16 inch. When steak is thin enough, cut in strips, roughly in the size of 4" by 6".

Make the rolls. Take a slice of meat and season with salt and pepper. Then, place about 1 tbsp filling on the bottom half and then roll it up. Secure with toothpicks and repeat until all rolls have been created. Set aside on a plate.

Heat oil in a 6-qt Dutch oven over medium-high heat. Working in batches of three to six (depending on size), add beef rolls and cook, turning as needed and until rolls are browned on all sides. Transfer to a plate and set aside.

When finished browning, add onion to pot and cook, stirring until soft (about five minutes).

Add wine to deglaze the bottom of the pot. Stir and lightly scrape bottom of pot, until almost evaporated, about five minutes.

Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot.

Bring to boil, and then reduce head to medium-low.

Cook, covered partially, and gently stirring occasionally until meat is cooked through and tender, about two hours.