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STIR IN FIRST FIVE INGREDIENCE IN A MEDIUM BOWL TO BLEND. STIR IN 2 TBS.OF OIL, SEASON WITH SALT & PEPPER TO TASTE, MIX AND SET ASIDE.
LAY ROLLED STEAK, OR FLANK STEAK ON WORK SURFACE, FLATTEN THIN, IF NOT BOUGHT THAT WAY , SPRINKLE THE BREAD CRUMB MIXTURE EVENLY OVER THE STEAK TO COVER THE TOP EVENLY STARTING AT THE SHORT END. ROLL UP THE STEAK LIKE A JELLY ROLL ENCLOSING THE FILLING COMPLETELY. TIE THE STEAK WITH BUTCHERS TWINE AND SECURE. SPRINKLE THE BRACIOLE WITH SALT AND PEPPER. IN TWO TLBS. SPOONS OIL BROWN ON BOTH SIDES AND PUT INTO TOMATO SAUCE WITH THE MEATBALLS AND COOK FOR 1 1/2 TO 2 HOURS OR AFTER BROWNING ADD THE WINE TO THE PAN AND BRING TO A BOIL. STIR IN THE ITALIAN SAUCE TO COVER, COVER WITH FOIL AND BAKE IN OVEN TILL MEAT IS TENDER FOR 1 HOUR. UNCOVER AND CONTINUE BAKING FOR ANOTHER 30 MINUTES TILL TENDER.
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 Recipe "Pin It"){kind=logo}
