Heat 1 tablespoon of olive oil in a heavy skillet over medium heat.

Sauté the chopped onion until translucent, about 10 minutes.

Stir in the chopped garlic and parsley, and continue cooking until the onions begin to brown.

Remove from the heat and allow the mixture to cool.

In a medium bowl, combine the bread crumbs, grated Romano cheese, raisins, toasted pine nuts, and ground black pepper.

Pound the round steak to ½-inch thickness using a moistened mallet or the side of a cleaver.

Spread the cooled onion mixture evenly over the meat, leaving a 1-inch border around the edges.

Spread the bread crumb mixture in an even layer over the onion mixture.

Drizzle with 1 tablespoon of olive oil.

Roll up the steak from the narrow end and tie tightly with kitchen twine to hold its shape.

Heat the remaining olive oil in a Dutch oven over medium-high heat.

Brown the steak roll on all sides, about 1 to 2 minutes per side.

Pour in the jar of spaghetti sauce.

Reduce the heat to low, cover, and simmer for 2 hours or until the meat is tender.

Slice the roll into portions and serve with the sauce.