In a large stainless steel bowl, mix the breadcrumbs, cheese, pignoli, currents, parsley, and 1 Tbsp. of extra virgin olive oil. Spread the mixture evenly over the slices of beef. Next, roll and tie the meat with the butcher twine. In a sauté pan, heat the rest of the oil and brown the rolled beef and set aside. Then add the onions to the same pan, sautéing until translucent. Take the beef rolls you set aside and place them in the pan and add the wine. Cook for 2 minutes. Add the mushrooms, tomatoes, basil, salt and pepper. Bring to a boil and reduce to a simmer for approximately 1 hour, stirring occasionally. Serve hot and enjoy!
