Preparation

• Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-sized pot, season with salt and pepper, and cook on low heat.
• Slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set aside.
• In a medium-sized bowl, mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil, and salt and pepper until combined.
• Add a small amount of the breadcrumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet, pressing it down into the beef. Roll up the beef to make a roulade.
• Repeat until the beef and stuffing have all been used, and truss each beef roulade with butcher’s twine or a toothpick.
• Add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef until golden brown, about 2 to 3 minutes per side.
• Add in white wine and cook for 2-3 minutes.
• Pour the tomato sauce, add a lid to the pan, and cook over low heat for 1 hour.
• Remove the butcher's twine, slice, and serve.