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1
Heat 1 teaspoon of the oil in a large nonstick saute pan over high heat.
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2
Beat the eggs together with 2 teaspoons water, then pour them into the pan and swirl it to coat the bottom.
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3
Cook just until the omelet is set on both sides, about 4 minutes total.
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4
Use a spatula to cut the omelet into eighths, then remove from the pan and set aside.
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5
Place one of the beef slices between two sheets of plastic wrap and pound with the flat side of a meat tenderizer until its about 1/8 inch thick.
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6
Remove the top piece of plastic.
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7
Sprinkle with about 1 tablespoon of the cheese, top with 1 tablespoon parsley, then 2 pieces of the omelet, then 1 more tablespoon cheese.
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8
Sprinkle lightly with pepper.
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9
Starting at a narrow end, roll up the beef and secure it closed with toothpicks.
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10
Repeat with the remaining beef slices.
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11
Heat the remaining oil in the saute pan over medium-high heat, then add the beef rolls.
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12
Cook for about 8 minutes, turning with tongs, until lightly browned on all sides.
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13
Transfer the beef rolls to a 4-quart slow cooker, then add the garlic to the saute pan and cook until just softened and beginning to brown, about 2 minutes.
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14
Pour in the tomatoes and half a can of water, bring to a boil, then pour the sauce into the cooker over the beef rolls.
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15
Stir in half of the basil and half of the remaining parsley, along with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, covered, on the low setting for 5 hours, or until the beef rolls are tender, then remove the lid and cook on the high setting, uncovered, for 30 minutes, or until the sauce is thick.
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16
Season with salt and pepper to taste and stir in the remaining basil and parsley.
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17
When ready to serve, cook the pasta in a large pot of boiling salted water until al dente.
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18
Drain and serve, topped with the braciole and sauce (remove the toothpicks, or warn your guests about them).
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19
Pass extra grated cheese at the table.
