Always prefered a pork braciole, but ditch the shrooms and the douches, and I'd be down.

What kind of pasta you use for this? Braciole around here always went with big fat ziti. Meat sauce for twists, meat balls or sausage w/spaghetti, shrimp or clams w/linguini.
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Thinking of cracked-out and/or tweaking whores getting their throats and asses brutalized for the next hit makes me hard. --Rear Admiral