6 beef cutlets (beef top round sliced thin into cutlets)
1/2 cup grated pecorino, plus more for serving
4 tablespoons chopped fresh parsley
6 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
5 ounces beef stew meat, cubed, such as chuck
1 carrot, finely chopped
1 red onion, finely chopped
1 cup red wine
One and a half 24-ounce jars passata di pomodoro (tomato puree)
5 bay leaves
1 pound orecchiette pasta
Use canned crushed tomatoes if you cannot find passata di pomodoro.
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