This robust meat sauce is a perfect example of how meat is used in sauces in Puglia—to flavor the sauce, not as the star of the show. The beef in this recipe gets so tender that it crumbles when tossed with the pasta, dressing the pasta perfectly. The trick is to brown the beef rolls really well before adding the wine. This gives the meat a deeper flavor, which permeates the sauce. The sauce pairs great with a robust southern Italian red wine, such as a Salice Salentino Riserva or Aglianico.
1. Place the sirloin slices on a large flat work surface. Evenly divide the pecorino cheese, garlic, and parsley among the sirloin slices, leaving a ½-inch (1-cm) border. Roll up the slices and close them with toothpicks or tie them with kitchen string. Season the roll-ups with salt and pepper.
2. In a large pan, heat the olive oil over medium-high heat. Brown the roll-ups well on all sides, about 3 minutes per side. Add the wine, increase the heat to high, and cook until the wine starts to evaporate. Add the tomatoes, reduce the heat to low, and cook slowly for 2 hours. Toward the end of the cooking time, adjust the seasoning.
3. In a large pot, bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the cavatelli, and cook to al dente, about 4 minutes. Drain.
4. Toss the pasta with the beef roll-up sauce and serve hot.
Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.