Method
Heat 1/2 cup olive oil in large saucepan over medium heat; add onions and cook 10 minutes, stirring occasionally. Add wine; bring to a boil, reduce heat and simmer 5 minutes. Add tomatoes, 1/3 cup dried oregano, 1 Tbsp pepper and 2 tsp salt; bring to a boil, reduce heat and simmer 30 minutes. Remove from heat; reserve.
Combine Parmesan cheese, bread crumbs, eggs, parsley, 2 Tbsp oregano and 2 tsp black pepper; reserve.
Butterfly beef; pound to 1/4 inch thick. Cut into 24 pieces, each about 3 x 4 inches.
To assemble beef rolls: Press 1 oz cheese/bread crumb mixture onto each piece of beef. Roll up in direction of grain; tie to secure with cotton twine.
Heat remaining 1/3 cup olive oil in braising pan over medium-high heat; add beef rolls. Sear 10 to 15 minutes until browned on all sides. Add reserved tomato sauce; bring to a boil, cover and simmer 45 minutes. Remove cover and simmer 30 to 45 minutes longer or until beef is fork-tender; keep hot.
For each serving: Cut 1 beef roll into 1/4-inch slices. Place beef; accompany with 4 oz hot cooked pasta topped with 1/2 cup tomato sauce.