Steak: Cut sirloin into 6 oblong pieces, 5mm thick. Lay out on baking paper and sprinkle each piece with garlic, parsley, pepper and salt. Roll up each piece beginning at the narrow end and tie tightly with twine.
Heat oil in large saucepan over medium-high heat. Place rolls in saucepan and brown for 1 to 2 minutes on each side.
Sauce: Pour in 1/2 cup of red wine, reduce heat to low and simmer 10 minutes. Pour in half of the peeled and diced tomatoes then cover and simmer 15 minutes.
Mix together tomato paste and water. Combine with remaining peeled tomatoes, crushed tomatoes and pasta sauce then add to saucepan in small increments cooking down slightly after each addition for a total of 30 minutes. Sprinkle in anise seed, oregano and sugar then simmer 1 hour more.
Thirty minutes before serving pour in remaining wine and basil. Simmer until ready to serve.