Get Nonna's Orecchiette HERE
Assemble the Braciole:
Take each slice of beef and position at the center some wedges of pecorino cheese, some chopped garlic, chopped parsley and hot pepper flakes, as desired.
Roll the meat into a braciola and seal it with wood toothpicks.
Assemble all the braciole and set aside.
Make the Sauce:
In a large pot, add the EV olive oil and let it get warm. Add the chopped onion and carrot and let them saute for a few minutes.
Add the braciole and let them brown on all sides.
Add the red wine and let it evaporate,
Add the pureed tomatoes, stir well and adjust for salt, as desired.
Add the bay leaves, cover the pot and let the sauce simmer for about one hour. Stir occasionally.
Cook the orecchiette pasta Al Dente in salted water, drain and mix into the sauce.
Toss in the sauce for a few seconds, garnish with grated pecorino cheese and serve.