My grandmother made brasciole every Sunday with her "gravy", tomato sauce to most people... Brasciole can be made with pork, veal or beef but the key is whichever meat you use it has to be extremely thin otherwise it will be difficult to roll and may not get as tender as it should. Brasciole is a versatile recipe as you can really play around with the stuffing ingredients, i.e different cheeses, capicola, my grandmother used to put hard boiled egg in hers (cheaper than pine nuts!!)
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My grandmother made brasciole every Sunday with her "gravy", tomato sauce to most people......