Place the slices of beef between two pieces of waxed paper and pound thin with a rolling pin or meat mallet. Sprinkle each pounded piece with bread crumbs, grated cheese, and basil. Roll up the slices carefully and secure with toothpicks as needed. Heat a large skillet over medium heat. Add a little oil to coat the bottom. When hot, add the braciole and brown on all sides, carefully turning the rolls so as not to disturb the filling. Remove the browned rolls to a larger pot or deep skillet with a cover. Combine the tomatoes and tomato paste until smooth. Pour over the braciole. Place the pan over medium heat and bring to a simmer. Reduce the heat to low, cover and let cook, turning the rolls occasionally, until the beef is tender when pierced with a knife (about 2 hours). If the sauce becomes dry while cooking, add a little water (or red wine if you're feeling adventurous) as needed. To serve, place 1 or 2 rolls on individual serving plates. Spoon some of the sauce over the top and serve hot.