Flatten the veal cutlets and lamb chops with a meat mallet. Sprinkle each slice with the chopped parsley, grated Canestrato Pugliese cheese, chili pepper and chopped garlic. Roll the slices and use a toothpick to hold them together.
In a saucepan heat the 1/2 cup of olive oil with some chopped garlic and a chopped small onion. When translucent add the roulades and brown over a high flame. Add the white wine and simmer until it has evaporated. Then add the 4 1/2 cups of pureed tomato, the rest of the parsley and the bay leaf. Simmer at a low flame for about an hour. Add water if the sauce dries up.
When cooked, place the roulades on a cutting board, remove the toothpicks, and slice into pinwheels. Return the meat to the sauce.
Cook the pasta in a large pot of salted boiling water. Drain when "al dente" (firm), put in a soup tureen and mix with the remaining grated Canestrato Pugliese cheese as well as two ladles of the sauce. Stir well so that the pasta soaks up the sauce.
When serving, add more sauce with the veal and lamb pinwheels.
Serves 4
