1 1/4 lbs. lean top round, cut into 4 slices, each about 1/4 inch thick
1 clove garlic, minced
1/3 c. freshly grated Parmesan cheese
1/3 c. parsley, minced
1 c. soft bread crumbs
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. pine nuts (optional)
2 tbsp. olive oil
1 (14 1/2 oz.) can whole tomatoes, pureed with their liquid
2 tbsp. tomato paste
1/2 tsp. each dried thyme & basil, crumbled

1. Between two sheets of wax paper pound each slice of meat as thin as possible using a meat mallet, a small, heavy skillet or a rolling pin. 2. In a medium-size bowl mix the garlic, cheese, parsley, bread crumbs, salt, pepper and, if desired, pine nuts. Spread mixture on meat slices, dividing evenly. Roll up each piece and secure with toothpicks or string. 3. In a medium-size, flame-proof casserole heat olive oil over moderately high heat. Add rolls and brown on all sides for 6 to 8 minutes. 4. Add mixture of tomatoes, tomato paste, thyme and basil and bring to a boil. Reduce heat to low; cover and simmer 1 1/4 to 1 1/2 hours or until rolls are fork-tender. Or transfer to an augratin dish, cover with aluminum foil and bake 1 1/4 to 1 1/2 hours in a 350 degree oven. 5. Transfer meat to heated plates and serve.