Score steak on both sides by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
With a meat mallet, pound flank steak, or round steak into a 12x8-inch rectangle, working from center to edges. Sprinkle lightly with salt. Set aside. In a bowl combine the cheese, snipped raisins, carrot, parsley, pine nuts or almonds, 2 cloves garlic, and the pepper.
Spread the raisin mixture over the meat. Roll up the meat, jelly-roll style, beginning from a short side. Tie the meat in 3 or 4 places with 100-percent cotton string.
In a large skillet brown meat on all sides in hot oil. Add onion and the 1 clove garlic; cook until onion is tender. Stir in 1 cup beef broth, wine or beef broth, and tomato paste. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until meat is tender. Remove meat from skillet. If necessary, boil sauce, uncovered, about 5 minutes to reduce to 1-1/2 cups.
Meanwhile, cook pasta according to package directions. Drain well, To serve, remove strings and slice meat into 6 or 12 slices. Arrange meat slices on hot pasta. Spoon sauce over top. Makes 6 servings.