Braciole alla calabrese

As with Sicilian farsu magru, in which the rolled stuffed meat is braised in tomatoes and wine, two separate courses are produced here: a rich meat-infused sauce for maccheroni for the primo and braised meat for the secondo. Sometimes called braciola alla brugia (named for the Brugi, an ancient people who lived in the area where the dish is now eaten), this specialty of the Calabrian town of Cosenza may also be prepared wit