With the rack in the middle position, preheat the oven to 350°F (180°C).
On a work surface, spread out the slices of beef. Using a kitchen mallet or rolling pin, lightly flatten the beef. Season with salt and pepper.
Arrange the sausage meat in small cylinders along an edge of each slice of beef and firmly roll up the meat. Tie up with toothpicks or butcher’s twine.
In a large ovenproof skillet, brown a few involtini at a time in 2 tbsp (30 ml) of olive oil. Set aside on a plate.
In the same skillet, brown the garlic and red pepper flakes in the remaining oil. Add the strained tomatoes, olives and the meat, coating well in the sauce. Bring to a boil, cover and cook in the oven until the meat is fork-tender, about 2 hours.
Serve with minute polenta, if desired.
Strained tomatoes come in bottles or jars that range in volume from 670 to 700 ml. For this recipe, use an entire bottle or jar.