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1
In a medium skillet over medium-high heat, combine the bread crumbs with 2 tablespoons of the olive oil and cook, stirring frequently, until bread crumbs are golden and toasted.
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2
Transfer to a medium mixing bowl and set aside until cooled to room temperature.
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3
Place the beef on a clean, flat work surface and pound to tenderize and achieve a thickness of 1/4-inch or less.
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4
Season on both sides with salt and pepper.
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5
Cover 1 side of the beef with the mortadella slices, leaving a 1-inch border along all edges.
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6
Add the grated cheese, garlic, parsley, 1 teaspoon of salt, 1/2 teaspoon of pepper, and pine nuts to the cooled bread crumbs and stir to combine.
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7
Spread the bread crumb mixture evenly over the slices of mortadella.
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8
Cut the eggs in quarters lengthwise, and lay them down the middle of the meat, end to end, and cut sides down.
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9
Roll the beef up, carefully enclosing the filling around the eggs, all the way to the other end.
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10
Tie the roll with kitchen twine in several places so that the filling is secured and the roulade is tightly bound.
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11
Heat the remaining oil in a large Dutch oven or other pan large enough to hold the roulade and brown the meat on all sides, about 8 minutes.
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12
Add the wine and turn the meat to coat on all sides.
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13
Add the tomato paste, tomatoes and their juices, and enough water or stock to come 2/3 of the way up the meat.
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14
Bring to a boil, add the bay leaves, reduce the heat to a simmer and cook, covered, turning occasionally and basting with the pan juices, for about 1 1/2 hours, or until tender when pierced with a knife.
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15
Remove the meat from the pot, cover loosely, and allow to sit for 20 to 30 minutes before slicing and serving.
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16
If necessary, continue cooking the pan juices until reduced to sauce consistency.
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17
When the meat has rested at least 20 minutes, remove the twine, slice into 1/2-inch slices, and serve with the reduced pan juices.
