Beef Roulades with Pasta and Tomato Sauce

For the roulades: rinse meat, pat dry, flatten, if necessary, and arrange on a flat surface. Rinse and shake dry herbs, pluck off leaves and chop. Drain tomatoes and dice. Peel 1 garlic clove and chop finely. Heat 4 tablespoons of tomato oil in a pan and saute garlic for a few seconds, add herbs and tomatoes, saute briefly and remove from heat. Cool and mix with Parmesan. Season meat with salt and pepper, place filling in the middle and roll up.Tie with a kitchen string. Heat 2 tablespoons f olive oil in a roasting pan and brown roulades on all sides. Deglaze pan with wine, add broth and simmer, covered, for about 1-1 1/2 hours on medium heat. For the tomato sauce: peel shallot and remaining garlic, chop finely. Heat remaining oil in a pan and saute shallot and garlic until translucent. Add tomatoes and season with oregano, salt and pepper, simmer for about 10 minutes on medium heat.