Trim all visible fat from the round steaks and cut into 8 equal pieces. Pound each piece until very thin using a meat mallet.

In a medium bowl, combine the Italian sausage, parsley, Parmesan cheese, minced garlic, Italian seasoning, 1 teaspoon salt, and lemon-pepper seasoning. Mix thoroughly.

Spread about 2 heaping tablespoons of the sausage mixture onto each thinly pounded steak. Roll up jelly-roll style and secure with kitchen string or wooden picks.

Heat olive oil in a Dutch oven over medium-high heat. Brown the beef rolls in batches of 3 or 4, then set aside.

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

Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Stir in the plum tomatoes, tomato paste, remaining 1 teaspoon salt, and bay leaf.

Bring the sauce to a boil, then reduce heat to low. Return the beef rolls to the pot, cover, and simmer for 1 hour until the meat is fork-tender.

Remove wooden picks or string before serving. Slice the braciole into spirals to reveal the colorful filling and serve with the sauce.