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1
Combine the bread and milk in a large bowl and let it soak for 15 minutes.
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2
Heat up the olive oil in a large pot over medium heat.
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3
Add onion, half the garlic, red pepper flakes, and salt and pepper.
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4
Cook until onions start to soften.
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5
Stir in the tomato paste and cook until it begins to sizzle, about 2 minutes.
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6
Stir in the wine and continue to cook 2-3 minutes.
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7
Add the can of tomatoes, breaking them up with a wooden spoon as you add them.
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8
Add water and bay leaves.
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9
Bring to a boil, reduce heat and simmer 20 minutes.
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10
Place the beef slices between 2 pieces of plastic wrap or parchment paper and pound with a heavy skillet or kitchen mallet until 1/16 inch thick.
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11
Position the slices on your work surface with the short sides facing you and lay a slice of prosciutto on top of each.
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12
Add 1/4 cup of parsley, the pecorino, remaining minced garlic and a pinch of salt and pepper to the soaked bread and mix with your hands, breaking up the bread.
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13
Spread a layer of the breadcrumb mixture on top of the prosciutto.
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14
Cut the provolone into six 2-to-3-inch-long sticks, about 1/2 inch thick.
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15
Put a piece of cheese horizontally across the middle of each slice of beef and trim any overhanging cheese.
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16
Starting with a short end, tightly roll up the beef and secure it closed with a toothpick.
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17
Transfer the braciole to the sauce (make sure braciole is nestled down in the sauce).
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18
Bring up to a boil then reduce heat, cover the pot and simmer for 1 hour.
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19
Uncover, stir and continue simmering, uncovered, until the beef is tender and the sauce thickens, 1 more hour.
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20
Add up to 1 cup water if the sauce gets too thick.
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21
Discard the bay leaves.
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22
Stir in the remaining 1/4 cup parsley and taste for seasoning adding salt and pepper if needed.
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23
About 20 minutes before serving, bring a large pot of salted water to a boil.
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24
Add the pasta and cook as the label directs.
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25
Remove the braciole from the sauce and transfer to a platter; remove the toothpicks.
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26
Pour some of the sauce on top.
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27
Drain the pasta and toss with the remaining sauce.
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28
Serve the braciole with the pasta, topped with more pecorino.
