Ingredients
4 Braciole
1 Jar of Globetrotter Jack’s Emilia Romagna Pizzaiola Simmer Sauce
1 cup of Red Wine or Water
1 tablespoon Olive Oil
Salt and Pepper to taste

• Heat a 12 inch sauté pan with a tight fitting lid, or a dutch oven over medium heat.
• Season the braciole with salt and pepper.
• Add the olive oil to the pan and brown the braciole on all sides being careful not to burn the drippings on the bottom of the pan.
• Remove the braciole from the pan, add the wine or water and scrape up the drippings from the pan to dissolve.
• Add 1 jar of Globetrotter Jack’s Emilia Romagna Pizzaiola Simmer Sauce to the pan along with
  the braciole.
• Cover the pan and bring to a boil.  Reduce to a very low simmer and cook covered
  for 1 hour.
• Serve with pasta, risotto, or a salad.