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Fusilli al Ragu (Braciole al Ragu)

From Savoring Italy with photographs by Robert Freson, chapter text by Paola Pettini.
2 pounds of top or bottom round roast, cut into 8 thin slices
3 teaspoons peeled and finely chopped garlic
1 1/2 cups peeled and finely chopped onion
2 cups peeled and finely chopped carrot
1/4 cup finely chopped parsley
1/4 cup grated pecorino or provolone cheese
1/4 cup dried breadcrumbs
1 tablespoon of salt
2 teaspoons of black pepper
Flour
3 ounces lean pancetta, chopped to yield 3/4 cup
One 28-ounce can of plum tomatoes, drained, and finely chopped or put through a food mill.
1 cup dry red or white wine
1 pound of fusilli
Pound the meat slices between pieces of wax paper to make them even thinner and more tender.
In a bowl, mix together half of the chopped garlic and onion (saving the other half of each for the sauce), and the carrot, parsley, cheese, breadcrumbs and 1 teaspoon each of the salt and pepper. Sprinkle each slice of meat with 1/4 teaspoon of salt and 1/8 teaspoon of pepper, and put 3 tablespoons of the stuffing mixture in the middle of each slice of meat. Roll each slice from one corner to its opposite corner on the diagonal, making as long a roll as possible, then fold over the ends, one at a time, toward the middle of the roll until they slightly overlap, making a packet that you can either skewer with a toothpick or tie with cotton thread to hold shut during cooking. (Some cooks like to dust the packets with flour at this stage.
In a large skillet, sauté the packets (involtini) in the olive oil, turning them until they are brown all over. When they are done, remove them from the oil, but leave the oil in the pan.
Sauté the chopped pancetta in the oil with the remaining onion and garlic over low heat until the onion is soft, stir frequently and be careful not to burn the garlic. Add the tomatoes and the wine, and put the involtini back in. The liquid in the pan should just cover the meat; if it does not, add some hot water. Bring to a boil, cover and reduce the heat and simmer for two hours, stirring occasionally, until the sauce has been reduced and concentrated, and the meat is very tender.
When the meat is about done, cook the fusilli in plenty of boiling salted water until al dente, and then drain. Dress the fusilli with the meat sauce, but save a little of the sauce to go with the involtini, which are served as a second course. Remember to remove the thread, if you used it, before serving the meat, two involtini per serving.
Serves 4.