Cut pecorino cheese in thin slices. Clean and wash parsley and basil.
Spread out the horse slices; the slices must not be too thin. If they are thick pound them ligthly.
Season to taste with salt and pepper; arrange some parsley leaves, garlic pieces, fat strips and cheese slices on each. Roll up and tie with kitchen string. You can also use food loop TOP SILICONE by Tescoma.
Put the rolls and olive oil in a pan; let them fry lightly on all sides. Pour in the red wine and let it evaporate partially. At this end add the puréed tomatoes and onion. Keep on cooking on medium heat, half-covered, turning now and then, until the meat is tender and the sauce reaches the right consistence. Add hot water or stock only if necessary. Switch off the gas and add the basil leaves after cutting them with your fingers. Stir.
Remove the strings from the rolls and serve in their sauce.

Note

• - We use cherry tomatoes for the sauce because we like them very much as you can see in the photo.
• - You can prepare this dish ahead.
• - In Apulia (Italy) people use to prepare this dish on Sundays. The rolls are cooked in more puréed tomatoes so it is possible to dress orecchiette with the tomato sauce. The rolls are served as second course.
• - If you prefer use lean beef slices.
• - Pecorino is an Italian cheese made with ewe's milk.

What's the right wine for " Italian braciole or meaat roulades filled with ewe's cheese and fat " ?

Our suggestion is: Salice Salentino Rosso (red wine from Apulia - Italy)