Ingredients

• 6 beef cutlets (beef top round sliced thin into cutlets)
• 1/2 cup grated pecorino, plus more for serving
• 4 tablespoons chopped fresh parsley
• 6 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• Olive oil
• 5 ounces beef stew meat, cubed, such as chuck
• 1 carrot, finely chopped
• 1 red onion, finely chopped
• 1 cup red wine
• One and a half 24-ounce jars passata di pomodoro (tomato puree)
• 5 bay leaves
• 1 pound orecchiette pasta

Instructions

1. Pound the beef cutlets 1/4-inch thin. Add the cheese, parsley and garlic to a small bowl and toss. Divide evenly over each cutlet. Roll up each cutlet and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.
2. Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and the cubed beef and brown on all sides. Remove to a plate once browned. Add a touch more olive oil to the pan and add the carrots and onions and saute until tender. Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan. Stir in the passata and bay leaves. Bring to a simmer, add the beef back into the pot and cover with a lid. Cook on low until thick and the meat begins to fall apart, flipping the rolls occasionally, 2 1/2 to 3 hours. (If too dry, add a half cup of water; if too loose, remove the lid to finish thickening).
3. Bring a large pot of salted water to a boil. Add the orecchiette, cook until al dente and drain.
4. Remove the bay leaves and discard from the sauce. Carefully remove the braciole to a cutting board and cut off the butcher's twine. Slice the beef rolls into rounds. Add the pasta to the sauce and toss all together. Serve on a large platter and top with the braciole rounds and sprinkle with lots of pecorino cheese.