Preheat your oven to 325°F (160°C). Cut the beef into 12 equal pieces and pound them to about 1/8 to 1/4 inch thickness.

In a bowl, combine minced garlic, parsley, cheese, and breadcrumbs with salt and pepper.

Lay a slice of prosciutto on the beef, add filling, roll tightly, and secure each roll with toothpicks.

Heat olive oil in a Dutch oven and brown the beef rolls on all sides for 3-4 minutes.

Add red wine to deglaze the pan, then add broth, crushed tomatoes, garlic, and Italian seasoning.

Cover and braise in the oven for 1.5 to 2 hours until the beef is tender.

Remove rolls and thicken the sauce with a flour slurry if needed, adjusting seasoning as necessary.

Serve over pasta, polenta, or bread, drizzled with sauce and garnished with parsley.