Lay the beef slices flat and season both sides with salt and pepper.

In a bowl, combine breadcrumbs, Parmesan, parsley, minced garlic, and beaten egg to form the breadcrumb mixture.

In another bowl, mix ricotta, mozzarella, sun-dried tomatoes, pine nuts, and basil for the filling.

Spread an even layer of the breadcrumb mixture on each beef slice, then top with the cheese and tomato filling.

Carefully roll up each slice tightly and secure with kitchen twine or toothpicks.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat and brown the braciole rolls on all sides, about 2-3 minutes per side.

Remove the browned braciole and set aside. In the same skillet, add olive oil, onion, and garlic and sauté until fragrant and translucent, about 5 minutes.

Add crushed tomatoes, red wine, oregano, salt, and pepper to the skillet and bring the sauce to a simmer.

Return the braciole rolls to the sauce, cover, and simmer gently on low heat for 1.5 to 2 hours until the meat is tender.

Turn the braciole occasionally to ensure even cooking and sauce absorption.

Remove the braciole from the sauce and discard the twine or toothpicks before slicing and serving immediately with sauce spooned over the top.