The filling I used here is not traditional, as it lacks pine nuts and raisins. Raisins are a "never" in this household, and I simply forgot to pick up pine nuts, which I suspect would be a very delicious addition. Regardless, the stuffing is so good, you'll catch yourself eating it right out of the bowl. Oh, and I had extra from Anne's recipe (even though I did reduce the proportions), so I just added it right into the braciole sauce towards the end of cooking. Delicious. I also switched up the prep order from Anne's instructions. I wanted the sauce to simmer as long as possible, so I got that going first, and then prepped the beef rolls.
Prep Time 40 minutes
Cook Time 2 hours 30 minutes