Trim the fat from the beef with a sharp knife. Use a sharpening steel to make holes by inserting it from one end and pushing it in. Mix the minced garlic with parsley, pepper, and salt. Season the inside of the holes with this mixture.

Stuff the holes with the vegetable sticks. Season the outside of the beef with salt and pepper. Tie the beef with kitchen twine. Heat a large skillet or griddle with a little olive oil and brown the beef on all sides. Cover with plastic wrap.

Cover the baking dish with plastic wrap and then with aluminum foil. The plastic wrap helps keep the tomato sauce from touching the foil. Bake the beef in the oven at 350°F (176°C) for 2 hours. Turn the beef after 1 hour so it cooks evenly.

TOMATO SAUCE: Bring a pot of water to a boil. Remove the stem end from the tomatoes and score an X on the bottom. Submerge the tomatoes in the water for about 50 seconds. Remove the tomatoes, let them cool, and peel them. Cut the tomatoes into quarters, remove the seeds, and dice the tomatoes. Strain the juice from the seeds and save it for the sauce.

In a pot, sauté the garlic and onion. Add the diced vegetables and sauté for a few minutes. Add the white wine and let it reduce by half. Add the diced tomatoes and cook slowly for about 25 minutes. Add the remaining ingredients and cook slowly for another 15 minutes.