Place puréed tomatoes, paste, and 425ml water in a saucepan over medium heat.
Stir in garlic salt, pepper, and olive oil.
Add dried herbs and stir well.
Brown the pork bone in a hot frying pan with olive oil and salt.
Simmer the bone in the sauce for 3-4 hours, then discard the bone.
Pound steak slices between cling film to flatten and tenderize.
Blend parsley and basil into a paste and spread onto the meat.
Press a mixture of breadcrumbs and garlic into the herb paste.
Top with grated parmesan and seasoning.
Roll the meat, tuck in ends, and secure with cooks' string.
Brown the meat rolls in olive oil for one minute per side.
Simmer the rolls in the tomato sauce for 45-60 minutes.
Rest the meat for five minutes, then slice into 5cm pieces.
Peel and slice oranges into 5mm thick rounds.
Drizzle oranges with oil and season with black pepper.
Dress green leaves with a whisked mixture of olive oil and balsamic vinegar.
Serve beef slices with tomato sauce, orange slices, and salad.