In a large ovenproof skillet, heat the olive oil. Brown the beef braciole over moderately high heat, about 4 minutes. Discard the olive oil. Add the wine to the skillet and simmer for 2 minutes, scraping up the browned bits from the bottom of the pan. Whisk in the water and tomato paste and bring to a simmer. Transfer the skillet to the oven and braise the braciole for 15 minutes.