Directions

1. Sauté the pancetta in olive oil until just beginning to crisp then add in the garlic and shallot. Cook until soft (2 minutes).
   
2. Splodge into a bowl and add in the breadcrumbs, parsley, black pepper and stir. When completely cooled, add in the Parmesan and whisked eggs-- combine well.
   
3. Preheat the oven to 350º. Spray a baking dish with non-stick spray. Lay the beef slices on a clean surface and sprinkle with a bit of salt. Scoop 1/6th of the stuffing and place at the fattest end of the beef slice.
   
4. Now roll up, but not tightly because the stuffing will expand. No need to secure with toothpicks. Place into the baking dish, seam side down, as you go.
   
5. Pour tomato sauce over beef rolls and add in a glut of wine. Spoon this around the beef rolls to come half way up the sides. Cover (the entire time) and bake for 90 minutes to 2 hours. Make sure that the tomato sauce does not dry out-- if it does, add some water.