ImStillMags wrote:

>> rolled chunk of meat who then gets cooked in a tomatoey sauce. The
>> sauce is then often used as a dressing for a first course of pasta,
>> followed by a second course of braciole.

> This is my recipe. Tell me what you think of it please Vilco.
>
> http://hizzoners.com/recipes/meats/257-beef-braciole

It sounds good, expecially if the marinara is made along the guidelines of
the braciole sauce which I, not being from the area if this dish, do not
know.