Preheat oven to 375 degrees F. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Trim fat from beef. Cut roast crosswise into 12 slices, each about 1/2 inch thick. Place one slice of the beef between two pieces of plastic wrap; gently pound with the flat side of a meat mallet to about 1/8-inch thickness. Repeat with the remaining beef slices; set aside. Season meat with 1/4 teaspoon salt and 1/4 teaspoon pepper.

In a medium bowl, combine chopped eggs, Romano cheese, garlic, parsley, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spoon a scant 1/4 cup of the egg mixture onto each beef slice. Roll up. Secure each with a wooden toothpick.

Pour the water into prepared baking dish. Arrange beef roll-ups in dish. Cover dish with foil. Bake about 1 1/4 hours or until beef roll-ups are tender.

Meanwhile, in a medium saucepan, heat Tomato-Herb Sauce over medium heat until hot. (Or in a medium saucepan, combine canned tomato sauce, Italian seasoning, and 1/4 teaspoon salt; heat through over medium heat.)

To serve, spoon some of the warmed sauce onto 12 dinner plates. Using a slotted spoon, remove beef roll-ups from baking dish; place roll-ups on sauce on plates. Drizzle roll-ups with a little of the cooking liquid in baking dish. Top with additional warmed sauce. Makes 12 (1 roll and 1/4 cup sauce) servings.

In a 5- to 7-quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 cup chopped onion and 1 cup finely chopped carrot; cook about 10 minutes or until very tender, stirring occasionally. Add 4 cloves minced garlic and 2 tablespoons snipped fresh oregano (or 2 teaspoons dried crushed oregano); cook 2 minutes more, stirring frequently. Add 1 cup dry red wine; bring to boiling, stirring up any browned bits on bottom of the pan. Boil gently, uncovered, about 10 minutes or until most of the wine evaporates. Add 7 14-1/2-ounce cans diced tomatoes (undrained), 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Cover; simmer for 25 minutes. Uncover and simmer for 20 minutes more. Stir in 1/3 cup snipped fresh basil just before serving. Makes 12 cups.

To hard-cook eggss, place 6 eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.