Mix together the bread crumbs, minced garlic, cheeses, parsley, pine nuts, salt and pepper.
Add 2 Tablespoons of the olive oil and mix, continue adding olive oil until a paste forms.
Lay the flank steak on a piece of plastic wrap on your counter, then cover with another piece of plastic wrap.
Pound the steak until between ¼ and ½ inch thick.
Remove the plastic wrap and sprinkle the flattened steak with salt and pepper.
Spread the bread crumb mixture evenly over the steak.
Starting at one short end, roll the steak tightly (as you would for a jelly roll).
Using twine, securely tie the meat to enclose the bread crumbs and keep the roll together.
Sprinkle the meat roll with salt and pepper.
Heat the oven to 350ºF.
In a skillet large enough to hold the braciole, heat 2 Tablespoons of the olive oil over medium-high heat.
Add the braciole and brown on all sides. This should take about 8-10 minutes.
Add the wine to the pan, bring to a boil and cook until slightly reduced, about 10 minutes.
Add 3 cups of the red sauce to the pan, basting the meat with it.
Cover partially with foil and put into the oven.
Turn the braciole and baste every 30 minutes.
Cook for about 1 ½ hours until very tender.
Remove the braciole from the sauce.
Add this cooking sauce back into the the remainder of the red sauce to be served with the meat.
Snip the twine off the braciole and slice about ½-inch thick.
Put the slices on a serving platter (or on top of pasta) and spoon the sauce over the top.