One of the small treasures my father passed on to me was a sauce-stained index card with a recipe for his version of braciole, the herbed beef rolls he made, usually served in tomato sauce. Somehow, over the years this index card was lost, but I made the dish so many times that it became second nature. Pronounced brah-zhol-le, the word literally means 'chops,' but in this recipe it refers to a braised beef roll, which is sometimes called brasato. These delights are a completely Italian way to cook beef--always tender, flavorful, and righ

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