Arrange each piece of beef with a short edge facing you. Sprinkle with 2 teaspoons of salt. Cut the provolone and salami in half. Cover the entire surface of each piece of meat with 1 1/2 pieces of salami, going up to but not beyond the edges; press down on the salami to adhere to the meat. Lay 1 1/2 pieces of provolone over the salami. (If there is any extra salami or provolone, distribute evenly among the braciole.) Mix the panko and parsley together in a small bowl. Scatter 2 rounded tablespoons down the center of the provolone. Tightly roll the meat away from you, pressing gently to make the rolls as even and uniform as possible. Tie each tightly with kitchen twine (2 or 3 pieces per braciola) or seal by inserting a toothpick to close.
Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches if necessary, add the braciole and cook, turning, until browned all the way around, about 5 minutes. Transfer to a plate.
Lower the heat to medium, add the garlic and cook, stirring gently until barely toasted, about 30 seconds. Pour in the wine and scrape the bottom of the pot to loosen any browned bits. Cook until the wine is reduced by half. Add the crushed tomatoes (if using whole, crush the tomatoes by hand), Parmesan rinds, tomato paste and the browned braciole. Simmer until the sauce is thickened and the braciole are tender, about 4 hours, stirring occasionally to prevent the rinds from sticking to the bottom of the pot.
Remove the rinds and discard. Remove the braciole, cutting the strings or removing the toothpicks and discarding. Serve the meat with the pasta or as a separate course. Top with grated Parmesan if desired.
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