In a food processor, chop the garlic, parsley and salt, Slowly drizzle in 1/4 cup of olive oil until a soupy paste forms. Set aside.

Place a slice of meat on a cutting board and season with salt & pepper.

In the center of each slice add some of the pesto. Top with a sprinkle of Parmesan cheese and a sprinkle of Italian bread crumbs.

Roll each slice of meat and secure it with a toothpick. Season the outside of the meat. Set aside in a large dish. Repeat with all the meat slices.

Heat 2 tablespoons of olive oil on a large wide sauce pot. Add the meat rolls and brown on all sides. If they all do not fit, work in batches. We are looking to brown the meat on all sides.

Once the meat has browned, return all the meat to the pan and add 1 cup red wine. Gently scrape up any brown bits from the bottom of the pan.

Let the wine reduce by half. Add tomato puree. Refill the can a third of the way and and swirl it around to catch any remaining tomatoes. Add to the pan. Bring the sauce to a boil. Reduce the heat to a medium simmer for 1-2 hours. Check on it occasionally to make sure the meat doesn't stick to the bottom. Add salt to taste as the sauce cooks.

As the sauce finished cooking, cook you rigatoni al dente and drain. Before serving, remove the meat to a platter.

Serve the sauce over rigatoni! Add some Parmesan cheese. Freeze and leftovers!