Instructions: Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to Tomato Sauce and simmer 1 1/2 hours, or until tender.

This recipe yields 6 servings.

Suggested Wine: Francis Coppola Rosso, 1995

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