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1. In a large mixing bowl, stir the egg, egg yolks and pieces of bread together until they are well mixed. With a spoon beat in the ground veal, grated cheese, parsley, salt and a few grindings of pepper.
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2. Spread the found steak out flat on a table (if you are using two small steaks, overlap them on their long side by about 1 inch). With a small metal spatula or knife, spread the stuffing mixture evenly over the steak.
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3. Arrange the julienne strips of salami and provolone and the quartered eggs on the stuffing, pressing them lightly into place.
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4. Starting from one long edge of the steak, carefully roll it up like a jelly roll. It will look like a long salami. With short lengths of string, tie the roll together crosswise in at least 5 or 6 places to keep it in shape.
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5. Preheat the oven to 325°F. To cook the beef roll, you will need a heavy flameproof casserole or baking pan that has a cover and is large enough to hold the beef roll comfortably.
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6. Pour in the olive oil and heat it until a light haze forms over it. Brown the beef roll in the hot oil, turning it with 2 spoons until it is richly colored on all sides.
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7. Remove the beef and set it aside on a plate. Discard almost all of the fat from the casserole, leaving just a thin film on the bottom.
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8. Add the onions and garlic and cook them over moderateheat, stirring frequently, for 8 to 10 minutes, or until they are soft and lightly colored.
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9. Pour in the wine and boil it briskly over high heat to reduce it to ½ cup, stirring constantly and scraping in any browned fragments that cling to the casserole.
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10. Return the beef roll to the casserole and add the bay leaf. Force the tomatoes and tomato paste through a sieve or food mill directly into the casserole.
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11. With this addition, the liquid should now come about 2/3 of the way up the side of the roll; add more beef broth or water if necessary.
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12. Bring to a boil over high heat, drape a strip of aluminum foil over the beef roll and cover the casserole. Cook on the middle shelf of the oven for about 1½ hours, or until the meat is tender when pierced with the tip of a sharp knife.
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13. Transfer the beef roll to a carving board and strain the sauce from the casserole through a sieve or food mill into a small saucepan.
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14. Skim it of most of its fat, then boil the sauce over high heat, stirring constantly, until it is thick enough to coat a spoon heavily.
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15. Cut the strings from the beef, carve the roll into 1-inch slices and arrange these attractively on a heated platter. Spoon the sauce over and around the beef.
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