Beef Braciole with Olives and Raisins

Name: Beef Braciole with Olives and Raisins
Ingredients: 6 (1/4-inch thick) slices beef braciola (about 2 pounds total), halved crosswise; Kosher salt and freshly ground pepper; 2/3 cup pimiento-stuffed green olives (3 1/2 ounces), drained and chopped; 1/2 cup raisins, chopped; 3/4 cup packed fresh parsley leaves, finely chopped; 2 1/2 ounces Parmigiano-Reggiano, grated (1/2 cup plus 2 tablespoons); 1/4 cup extra-virgin olive oil; 1 tablespoon minced garlic (from 3 cloves); 1 teaspoon dried oregano; 2/3 cup dry red wine, such as Cabernet Sauvignon; 1 cup low-sodium chicken broth, plus more if needed; 3 cups All-Purpose Tomato Sauce; 2 teaspoons grated orange zest; 1/4 cup lightly toasted pine nuts (optional)