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1
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.
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2
Stir in the tomato paste and cook until it begins to sizzle, about 2 minutes.
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3
Add the strained tomatoes, bay leaves and 5 cups water; bring to a boil and cook 20 minutes.
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4
Place the beef slices between 2 pieces of plastic wrap and pound with a heavy skillet until 1/16 inch thick.
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5
Position the slices with the short sides facing you and lay a slice of prosciutto on top of each.
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6
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.
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7
Cut the provolone into twelve 2-to-3-inch-long sticks, about 1/2 inch thick.
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8
Put a piece of cheese horizontally across the middle of each slice of beef and trim any overhanging cheese.
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9
Starting with a short end, tightly roll up the beef and secure with a toothpick.
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10
Transfer the braciole to the sauce.
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11
Reduce the heat to medium low, cover and simmer 1 hour.
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12
Uncover, stir and reduce the heat to low; continue simmering, uncovered, until the beef is tender and the sauce thickens, 1 more hour.
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13
(Add up to 1 cup water if the sauce gets too thick.)
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14
Discard the bay leaves.
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15
Stir in the remaining 1/4 cup parsley and season with salt.
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16
About 20 minutes before serving, bring a large pot of salted water to a boil.
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17
Add the pasta and cook as the label directs.
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18
Remove the braciole from the sauce and transfer to a platter; remove the toothpicks.
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19
Pour half of the sauce on top.
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20
Drain the pasta and toss with the remaining sauce.
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21
Serve the braciole with the pasta; top with pecorino.
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22
Photograph by Anna Williams
