• beef cut in thin slices – 1/2 pound

• veal cut in thin slices – 1/2 pound

• pound pork cut in thin slices – 1/2 pound

• garlic cut in wedges

• pecorino romano – cut in small wedges

• sprigs of fresh parsley

• salt & pepper

For the Sauce

• 3 tablespoons extra virgin olive oil

• 3 cloves garlic, chopped

• red hot pepper

• 1/2 cup dry white wine

• 2 quarts tomato sauce

Directions

1. Prepare the wedges of garlic, Pecorino Romano and parsley. Do not chop the parsley.

2. Lay out on a wooden board a slice of meat. At one edge of the meat place 2-3 wedges of pecorino cheese, 2-3 wedges of garlic and a generous sprinkle of fresh black pepper.

3. Add two small sprigs of fresh parsley and roll the meat into a roll. Close the meat with three wood toothpicks to ensure that only the aroma and not the ingredients escape during cooking.

4. Put aside.

Sauce

1. In a large pot, put 4 Tbs of EV olive oil and 4 cloves of minced garlic. Let the garlic saute` for two minutes until it turns light golden.

2. Add the Braciole to the pot and carefully saute` them in the hot oil for a few minutes.

3. Add a sprinkle of hot pepper, as desired, and turn the Braciole several times until they brown on all sides.

4. Add the white wine and contine the saute` process until the alcohol evaporates.

5. Add the tomato sauce and cover the pot.

6. Cook at low-medium heat for 45 mins.

7. Remove the Braciole from the pot and gently remove all the toothpicks.

8. Separately boil some Rigatoni or other large pasta that you prefer and serve with the sauce from the Braciole.