Orecchiette Baked with Braciole Sauce

Method

1. Select large slices of beef (cappello del prete) and season generously with salt and black pepper.
2. Finely chop a mixture of garlic and parsley.
3. Spread the garlic and parsley over each beef slice.
4. Grate Pecorino Romano cheese over each slice.
5. Place half a slice of mortadella on each slice.
6. Roll each slice tightly, folding in the short sides, and secure with toothpicks.
7. Heat olive oil in a large pot and brown the braciole in batches until nicely golden.
8. Remove braciole and add finely chopped celery, carrot, and onion (soffritto) to the pot along with a few bay leaves; cook until caramelized.
9. Return the braciole to the pot, pour in red wine, and let the alcohol evaporate.
10. Add crushed peeled tomatoes and a bit of tomato passata; lower the heat and simmer gently for about 3 hours.
11. Bring a large pot of salted water to a boil and cook orecchiette for only 5 minutes (very al dente).
12. Drain the pasta, reserving some cooking water.
13. In a terracotta baking dish, layer some orecchiette, then pieces of fior di latte, grated ricotta salata (or ricotta forte), and some braciola cut into pieces.
14. Repeat the layers until all ingredients are used, finishing with cheese and a few braciola pieces on top.
15. Bake in a preheated oven at 200°C (400°F) for about 15 minutes until the top is golden and bubbly.
16. Serve hot, with extra braciole on the side if desired.