The first time I ate this was at the home of Francis Coppola. His mother, Italia, was in the kitchen and she is a really wonderful cook. I remember she told me that the dish can be made with beef or veal. This version is our favorite. The name literally translates “false lean,” perhaps because you are making something rich out of very lean ingredients, in the sense that the meat goes a long way. Outside of Sicily this dish may be called braciole. By any name, it’s wonderful. You may decide to make it just for the incredibly rich sauce that it provides for accompanying rigatoni.