Remove any silver skin and excess fat from the beef and slice thinly. If necessary, pound the slices between plastic wrap to an even thickness of about ⅛ inch (3mm).

In a food processor (or a mortar and pestle) blend basil, garlic, olive oil, cheeses, breadcrumbs, and lemon zest. Blend until a paste forms and stir in toasted pine nuts by hand to preserve their texture.

Season each beef slice with salt and pepper. Spread a thin layer of the filling mixture over the beef, leaving edges clear. Place a slice of prosciutto and salami on each piece. Roll tightly and secure with kitchen twine. In a Dutch oven or a frying pan, heat olive oil and brown the braciole rolls on all sides to develop a rich color and flavor. Remove and set aside.

In the same pot, sauté onion until light golden brown. Add garlic and cook until fragrant. Add peeled tomatoes and tomato puree to the pot. Tear in some fresh basil leaves, add thyme, salt, and pepper. Bring to a simmer. Submerge the browned braciole rolls in the tomato sauce. Cover and transfer to the preheated oven. Braise for 2.5 to 3.5 hours, until the meat is tender.

Remove the twine from the braciole. Serve hot with a side of polenta cake and spoon over some of the rich tomato sauce. Garnish with fresh parsley or basil as desired.

Savor this homage to Italian culinary heritage, where the meticulously slow-cooked beef pairs exquisitely with the depth of a homemade tomato sauce. This dish is perfect for those special meals that call for something truly memorable.