Pasta with Meat Roll Sauce

Method

1. Slice the scamone beef into halves and lay the slices on a work surface.
2. Season the meat lightly with a little salt.
3. Prepare the filling: cut celery, carrot, and mortadella into thin strips. Grate some pecorino cheese and chop parsley.
4. Place a few strips of celery, carrot, mortadella, a sprinkle of pecorino, and parsley on each slice of meat.
5. Roll up the meat tightly and secure each roll with a toothpick.
6. Heat a generous amount of olive oil in a pan over high heat and brown the involtini on all sides.
7. Deglaze with white wine and let the alcohol evaporate.
8. Add a piece of garlic and the leftover vegetable trimmings (onion, celery, carrot) to the pan.
9. Pour in tomato passata (or crushed tomatoes), adjust salt, and stir.
10. Cover the pan, lower the heat to very low, and simmer for about 1 hour.
11. Meanwhile, cook the pasta (e.g., fusilli) in salted boiling water until al dente.
12. Remove the toothpicks from the involtini. Optionally, keep one involtino to serve with the pasta.
13. Drain the pasta and add it to the sauce, tossing well.
14. Serve the pasta topped with grated pecorino and an involtino on the side.