* Note: See the "Tomato Sauce" recipe which is included in this collection. Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to Tomato Sauce and simmer 1 1/2 hours, or until tender. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten Recipe adapted from ITALIAN AMERICAN by Catherine Scorsese From the TV FOOD NETWORK - (Show # TS-1G09 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1998 Suggested Wine: Francis Coppola Rosso, 1995 Recipe by: David Rosengarten