For the Braciole:

• beef cut in thin slices – 1/2 pound

• veal cut in thin slices – 1/2 pound

• pound pork cut in thin slices – 1/2 pound

• garlic cut in wedges

• pecorino romano – cut in small wedges

• sprigs of fresh parsley

• salt & pepper

Photo by: Cooking with Nonna

For the Sauce:

• 3 tablespoons extra virgin olive oil

• 3 cloves garlic, chopped

• red hot pepper

• 1/2 cup dry white wine

• 2 quarts tomato sauce