Lay down the meat slices and pound them. Sprinkle with some salt and add in the middle some minced parsley, garlic cut into pieces, grated Gran Pecorino Pugliese il Carro and pepper. According to your wishes, you can also add a piece of lard or a bacon. Roll up the meat tightly into compact rolls and fasten the rolls with toothpicks inserted lengthwise. According to the tradition, a cotton thread should be used instead but we would you suggest not to do so for convenience. Place the rolls into a pan with some olive oil and let them brown on a high heat making sure the meat is sealed on both sides. Add a red wine glass and let it evaporate. After that, add the tomato sauce and some salt. Cover with a lid and let them cooking for about two hours on a low heat. The resulting ragu sauce can be used as dressing for some fresh orecchiette and the meat rolls can be served as second course.