Melt some lard (or heat some olive oil) in a sauté pan, then add the braciole and brown them lightly. Add the onion and garlic, and season everything with salt and pepper. Simmer gently, covered, until the onion is very soft, turning the braciole from time to time. Add a bit of water if need be to prevent the onion from browning.
Braciole —beef slices rolled up with a savory garlic, parsley and cheese filling—is one of those dishes common to both Italian-American and ‘Old World’ Italian cooking—of the Neapolitan variety. Italian-Americans will often add them to the pot when making Sunday Sauce, but they are equally good on their own, simmered in tomato sauce.
Like many Southern-Italian recipes, Neapolitan braciole are served as second course. With the tomato sauce is traditional to toss pasta, particularly short pasta like Rigatoni or Tortiglioni, and served as first course.
Braciola is a term which, in northern Italy, refers to a cut of meat with bone from the loin of cattle and pigs. At one time, it even referred to a rib of beef or a veal chop. Today, pork knuckle or pork chop is referred to as braciola.