Pork Belly Roulades with Beef and Tomato Sauce

Rinse the beef, pat dry and dice finely.

Peel the garlic, carrot and onion and trim the celery and chop finely. 

Fry the beef in hot oil, add the garlic, celery and onion, cook briefly, then stir in the tomato paste and deglaze with red wine. Boil down, then add half of the tomatoes. Add the bay leaf, 1 sprig of rosemary and 4 thyme sprigs and simmer for about 1 1/2 hours. The finished sauce should be chunky but more broth may be needed during cooking. Remove the herbs, add the pine nuts and raisins and season with salt and pepper.

Rinse the pork belly, pat dry and spread some of the tomato sauce on the surface. Roll up and secure with toothpicks. Place the roulades in a pan and add the remaining tomatoes and broth. Cover and simmer, turning occasionally for about 30 minutes. Remove from the heat and stir the basil into the sauce. Season with salt and pepper.