Prepare the sauce or pour prepared sauce in a Dutch oven or slow cooker.  Pound meat and season with black pepper.  Heat pan with 1 teaspoon oil, wilt spinach and allow to cool.  Mix egg with garlic, parsley, red pepper flakes, matzo meal, pine nuts and cooled spinach.

Spread on meat and roll and tie securely with kitchen twine.

Take a large skillet add 3 tablespoons oil over high heat – brown meat on all sides, then add ½ cup white or red wine to deglaze the pan.  Then place meat in the Dutch oven or slow cooker filled with sauce.  Place in a 300°F oven or on low in a slow cooker for 2-3 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

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