If the beef is thick, slice it across the grain into pieces about 1/8 inch thick. Place the slices between sheets of plastic wrap and gently pound them until evenly thin, then season lightly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Combine the breadcrumbs, Pecorino Romano, parsley, minced garlic, and optional pine nuts and raisins in a bowl. Mix until the herbs and cheese are evenly distributed.

Lay a slice of prosciutto on each beef slice, if using, and sprinkle each with the filling while leaving a small border around the edges. Roll each piece tightly from one short end and secure it with kitchen twine or toothpicks.

Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Brown the beef rolls on all sides for 8-10 minutes total, working in batches if necessary, then transfer them to a plate.

Add the remaining olive oil to the pot and cook the onion for 5-7 minutes, until softened. Add the minced garlic and cook for about 30 seconds, then pour in the red wine and scrape up the browned bits.

Stir in the crushed tomatoes, water or beef stock, 1 teaspoon salt, 1/4 teaspoon pepper, and basil or oregano. Return the beef rolls to the pot, making sure the sauce reaches about halfway to two-thirds up the rolls.

Cover the Dutch oven and simmer gently for 1 1/2-2 1/2 hours, turning the rolls occasionally. Keep the heat low and avoid a rapid boil, which can make the beef tough.

Remove the twine or toothpicks before serving and taste the tomato sauce for seasoning. Spoon the sauce over pasta, polenta, mashed potatoes, or crusty Italian bread and serve the braciole warm.