Place the beef slices on a cutting board. Pound them gently with a meat mallet until thin and even. This helps the meat cook evenly and roll easily without tearing.

In a bowl, mix breadcrumbs, Parmesan cheese, parsley, garlic, salt, pepper, and Italian seasoning. Stir well until combined. This filling adds rich flavor inside the beef rolls.

Sprinkle a little mozzarella cheese over each beef slice. Then spread the breadcrumb mixture evenly on top. Leave a small border around the edges so filling does not fall out.

Carefully roll each beef slice tightly from one end to the other. Secure each roll with kitchen twine. This keeps the braciole closed while cooking in sauce.

Heat olive oil in a large skillet over medium heat. Add the beef rolls and brown on all sides. This step locks in flavor and gives a beautiful golden color.

Pour red wine into the pan and let it simmer for two minutes. Add marinara sauce and stir gently. Make sure the rolls are covered well with sauce.

Transfer everything to a Dutch oven. Cover and cook on low heat for about 90 minutes. The beef becomes tender and absorbs the rich tomato flavor slowly.

Remove the braciole from the pot. Let them rest for five minutes. Cut off the twine carefully. Slice and serve with extra sauce on top.