Pound each steak with meat mallet to 1/4 inch thickness; set aside.

Combine egg, spinach, cheese, sage, salt, and pep- per; stir in soft bread crumbs.

Spread spinach filling over steaks.

Starting from narrow side, roll up each steak as for jelly roll; tie with string.

In large skillet, brown steak rolls on all sides in hot oil; transfer rolls to a 10x6x2-inch baking dish.

Combine tomato sauce, wine, onion, and garlic; pour over meat.

Cover with foil; bake at 350° till tender, about 1 1/2 hours.

Transfer meat to serving platter; keep warm.

Pour pan juices into measuring cup; add water to equal 1 cups.

Pour juice mixture into a 1 quart saucepan.

Combine 1/4 cup cold water and flour; stir into pan juices.

Cook and stir over medium heat till thickened and bubbly.

To serve, remove string from meat rolls; slice meat rolls.

Pass sauce.