Braciolettini di maiale al ragù

Neapolitans understand and appreciate braciole, large or small, not that they have a monopoly on the concept. These little pork bundles are also popular in Calabria, Basilicata, and Sicily. While you can prepare scallops of veal or beef the same way, pork involtini— yet another term for these rolls—are especially succulent; they have a bit more fat, which keeps the meat juicier during the braising process. Because the resulting sauce is worthy of adorning ziti or rigato