Finely chop 4 cloves of garlic and mix with the parsley.
Spread the beef slices on a clean working surface and lightly sprinkle salt and pepper on each slice.
Spread the garlic and parsley mixture evenly on each slice and top with a slice of pancetta.
Carefully roll each slice from the bottom to the top and secure with toothpicks.
In a large pan, heat the olive oil over medium heat. Add the braciole and sear until each side is lightly brown.
Add the wine and cook for a few minutes.
Remove the braciole to a plate. Add the onions, the carrot, and the rest of the garlic to the pan and sauté until soft, about 5 minutes.
Add the tomatoes and salt and pepper to taste. Return the braciole to the pan, cover, turn to a very low heat, and slow-cook for about 2 hours, stirring frequently.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain well, and transfer to a serving bowl. Spoon some sauce carefully over the pasta to coat.
Serve immediately, adding a sprinkle of pecorino and some chopped parsley.
Serve the braciole on a separate platter as a second course.