Braciole, a dish of braised meat rolls, is typically served on Sundays. It is essentially two dishes in one with the residual red sauce tossed in rigatoni or penne to serve as a primo and the meat rolls served as a secondo. It bears noting that in the North, braciole is a grilled pork chop. In Napoli, braciole universally refers to a thin cutlet of beef stuffed with garlic, parsley, pine nuts, raisins, pancetta and Parmesan and then slowly braised in a tomato sauce. I have seen this dish stuffed with breadcrumbs in the United States, which I consider both foolish and sacrilege but to each his own.
