Prepare all the ingredients. Lay the meat slices flat on a cutting board or plate. Season each slice with salt, pepper, garlic, parsley, and cheese. Roll up each slice and secure with toothpicks so they don't open during cooking (my grandmother used cotton thread to make sure nothing came out).

In a pot, add the meat trimmings with a drizzle of olive oil. Turn on the heat and brown them, then add the braciole. Stir and brown on all sides. Add the onion and keep stirring. Season with salt and pepper, then add the white wine and let it evaporate.

Add the tomato purée and stir. Cook over high heat until it comes to a boil, then lower the heat to the minimum and simmer for 3-4 hours.

Note: You can add some pieces of pork, a piece of fresh pork belly, a piece of lamb, coarse-cut pork sausage, and finally some meatballs to the ragù. This mixed ragù is called the butcher's ragù. You can also use beef or veal slices if you don't want to use horse meat.