Pound the beef slices, then season with salt and pepper.

Fill each slice with finely chopped garlic, cured pork fat, parsley, and pecorino cheese.

Roll up each slice widthwise, then roll it up tightly and secure with a toothpick.

Brown the rolls in olive oil with the onion.

Pour in the red wine and let it cook for a few minutes.

Once the alcohol has evaporated, add the tomato purée and bay leaf or fresh basil (if in season).

Note:
A century-old family recipe passed down from great-grandparents includes adding a hard-boiled egg to the filling. This delicious variation is a rich, traditional treat you won't want to miss.