½ cup dry Italian red wine (such as Grumello, Chianti, or
Barbera)
24-ounce bottle of La Valle Passata di Pomodoro* (see
Resources)
1 bay leaf
Freshly ground black pepper
Begin by chopping the parsley and smashing the garlic. Then place
the garlic on top of the parsley and chop them together, integrating
the two (see Kitchen Know-How), for a good 5 minutes until the
mixture looks like a paste.
Thinly slice the beef against the grain. Lay each slice down on a
piece of plastic wrap, cover with more plastic wrap, and pound
with a meat hammer until it’s an even thin slice.
Lightly season each piece of meat with salt and pepper,
sprinkle some of the garlic-parsley mixture on top, and then top
with a piece of pancetta. With the meat lying lengthwise in front
of you, roll it from the bottom toward the top. Use a toothpick to
cinch the rolled meat together. Repeat with the rest of the slices
and then season the outsides with salt and pepper.
Make a soffrito by combining the onion, celery, and carrot in a
food processor. Pulse a few times and then add the garlic, thyme,
parsley, and basil. Continue to pulse until everything is nicely
minced but not liquefied: you want to see little flecks of the
ingredients. Set aside.
In a large Dutch oven, heat a few tablespoons of olive oil on