Depending on the region, or even the particular cook, this richly flavored dish can be prepared in any number of ways, but what is common is that it is meat, usually beef but sometimes veal, about 1/4" thick, that is rolled with some sort of stuffing, then braised in a "sugo," or sauce. In Sicily this is called braciole and typically stuffed with raisins and pine nuts. In Italy this is called involtini, and is sometimes stuffed with a mixture of bread crumbs, Romano cheese and eggs - or with carrots, onions, celery, garlic and parsley. A variation I often make is with garlic, prosciutto, fresh basil leaves and Romano. (Which is also how I recently enjoyed this dish in Rome) No matter how it's stuffed these beef rolls are braised for about 1-1/2 hours in tomato sauce, and usually with beef stock, red wine and garlic added. This version, while maybe not traditional, is a perfectly acceptable short-cut variation.
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Depending on the region, or even the particular cook, this richly flavored dish can be...