Brasciole ragout with pecorino cheese

Preparazione

Roll out the slices of meat and pound them. Sprinkle with salt and add in the center of the slice a bit of chopped parsley, chopped garlic, Artigiana grated Gran pecorino pugliese and pepper. For those who like it, a piece of lard or bacon can also be added. Close the meat forming a roll and secure it well using toothpicks. Tradition includes the use of a cotton thread in which to roll them, but we do not recommend it for ease. Put the rolls thus formed in a saucepan and add a little olive oil. Brown over high heat, sealing the meat well on all sides. Add a glass of red wine and let it evaporate. When the wine has evaporated, add the tomato sauce and a drizzle of salt. Cover with a lid and cook over low heat for a sufficiently long time (about a couple of hours). With the sauce obtained you can season fresh orecchiette, and consume the brasciole as a main dish.