3/4 cup dried bread crumbs
5 tablespoons olive oil, divided
2 pounds thin, flat beef cut for braciole (such as top round)
Salt and freshly ground black pepper
4 to 6 thin slices mortadella
3/4 cup grated caciocavallo or Pecorino Romano
2 tablespoons minced garlic
1/3 cup freshly chopped Italian parsley leaves
1/3 cup pine nuts
3 hard-boiled eggs
1 cup red wine
1/4 cup tomato paste
1 (28-ounce) whole Italian tomatoes, crushed, with juices
2 bay leaves
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