For the Beef Rolls:

• 6 pieces flank steak or sirloin 1/4-inch thick
• 1/2 cup breadcrumbs (fresh or panko)
• 1/4 cup grated Parmesan cheese (freshly grated)
• 2 cloves garlic, minced for filling
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/4 cup olive oil, for browning

For the Sauce:

• 1 can (28 oz) crushed tomatoes (San Marzano preferred)
• 1 small onion, finely chopped
• 2 cloves garlic, minced for sauce
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano, for sauce
• 1 tablespoon olive oil, for sautéing
• Salt and pepper, to taste
• Fresh basil leaves, optional garnish