Cut the meat into fairly thick slices, then into strips, and finally into small cubes. Peel and crush the garlic, then sauté it in a heavy-bottomed pan with the olive oil; when it begins to brown, remove it, put the meat into the pan and cook over a medium heat for 5 minutes. Now pour in half of the wine, turn up the heat and let it evaporate. Add the peppercorns, crushed with the blade of a large knife, and the tomato paste. Stir, season with salt and add the sage leaves and rosemary tied together with kitchen string. Pour in the remaining wine and continue cooking over a low heat, with the lid on the pan, for about 35 minutes. After this time, remove the bunch of herbs. Cook the pici in boiling, salted water, strain when “al dente” (setting aside some of the cooking water) and toss them in the pan with the “peposo” for a couple of minutes (adding a little of the pasta cooking water if necessary). Sprinkle with thin flakes of pecorino and serve immediately while nice and hot.