This meat are Neapolitan rolls of beef stuffed with raisins, pine nuts, garlic, parsley and pecorino cheese named “braciole”.
They are cooked into a tomato sauce which it's then used to season the pasta and traditionally made on sundays.
Forget roasted meat or chops when you think about these beef braciole.
Perhaps not everyone knows the original preparation of this delicious dish, but sure they are a close relative of meat rolls.
Simple, tasty and cooked quickly with an exceptional result.