Braciola

2 very thin-cut meat cutlets (pork, veal or beef steak). The size can vary but try to find bigger pieces as smaller cutlets will be difficult to roll

Fresh bread, with crust removed and torn into tiny pieces

Raisins

Pine nuts

Fresh parsley, chopped

2 cloves of garlic, diced

Grated Parmigiano-Reggiano or pecorino cheese

Salt

Fresh black pepper

3 to 4 tbsp extra virgin olive oil

¼ white onion, diced

½ large carrot, diced

½ stalk celery, diced

⅔ cup (150ml) white wine

1 lb. 12 oz. (800g) canned tomatoes

Directions at pastagrammar.com

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