As the weather gets colder, I love to serve my family rich braised meats. Although my son Andrew sometimes balks at these earthy, "heavy" dishes, even he can't resist beef braciole, which is also known as involtini di manzo.
While the term "braciole" can mean different things, it usually refers in Italian culinary circles to rolled-up stuffed beef that is braised in tomato sauce. The best cuts to use are top butt or eye of round.
The dish goes beautifully with polenta and sautéed greens or salad – perhaps some crisp escarole and red onions drizzled with a proper Italian dressing made from vinegar and extra virgin olive oil.