cups stale 1/2-inch Italian bread cubes
cup extra-virgin olive oil
cloves garlic (2 smashed; 2 minced)
1/4 to 1/2
teaspoon red pepper flakes
tablespoons tomato paste
28-ounce container strained tomatoes or tomato puree
1 1/4 to 1 1/2
pounds beef bottom round, sliced into 12 thin pieces
thin slices prosciutto
cup chopped fresh parsley
cup grated pecorino romano cheese, plus more for topping
ounces aged provolone cheese
Combine the bread and milk in a large bowl and let soak, 15 minutes.
Meanwhile, make the sauce: Cook the olive oil, smashed garlic and red pepper flakes in a large pot over medium-high heat, stirring, until the garlic softens, about 2 minutes. Stir in the tomato paste and cook until it begins to sizzle, about 2 minutes. Add the strained tomatoes, bay leaves and 5 cups water; bring to a boil and cook 20 minutes. Place the beef slices between 2 pieces of plastic wrap and pound with a heavy skillet until 1/16 inch thick. Position the slices with the short sides facing you and lay a slice of prosciutto on top of each. Add 1/2 cup parsley, the pecorino and minced garlic to the soaked bread and mix with your hands, breaking up the bread; spread on top of the prosciutto. Cut the provolone into twelve 2-to-3-inch-long sticks, about 1/2 inch thick. Put a piece of cheese horizontally across the middle of each slice of beef and trim any overhanging cheese. Starting with a short end, tightly roll up the beef and secure with a toothpick. Transfer the braciole to the sauce. Reduce the heat to medium low, cover and simmer 1 hour. Uncover, stir and reduce the heat to low; continue simmering, uncovered, until the beef is tender and the sauce thickens, 1 more hour. (Add up to 1 cup water if the sauce gets too thick.) Discard the bay leaves. Stir in the remaining 1/4 cup parsley and season with salt. About 20 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Remove the braciole from the sauce and transfer to a platter; remove the toothpicks. Pour half of the sauce on top. Drain the pasta and toss with the remaining sauce. Serve the braciole with the pasta; top with pecorino.