Beef Roulades and Pasta
Rinse beef slices, pat dry and season with salt and pepper. Spread one side with mustard. Arrange a slice of pancetta and a drained tomato on each meat slice. Roll from the narrow side, pinning the end with a toothpick.
Heat oil in a casserole and sear the rolls on all sides. Pour in wine and stock, cover and simmer about 45 minutes over low heat. Remove rolls and keep warm. Bring sauce to boil.
Cook the noodles according to package information until al dente, then drain and mix in a preheated bowl with butter and basil. Arrange the roulades with the noodles on plates and serve sprinkled with pine nuts.