Trim fat from round steaks and cut into 8 equal pieces. Pound each piece until very thin with a wooden mallet.

In a bowl, combine Italian sausage, chopped parsley, grated Parmesan, minced garlic, Italian seasoning, 1 teaspoon salt, and lemon-pepper seasoning. Mix well.

Spread about 2 heaping tablespoons of filling onto each steak. Roll up jelly-roll fashion and secure with wooden picks or kitchen string.

Heat olive oil in a Dutch oven over medium heat. Brown beef rolls in batches, setting aside.

In the same pot, add chopped onion and carrot. Cook until soft, about 5 minutes.

Pour in dry red wine, scraping up browned bits. Add plum tomatoes, tomato paste, remaining salt, and bay leaf. Bring to a boil.

Return beef rolls to pot. Cover and simmer for 1 hour.

Remove wooden picks or string before serving.