Braciole recipe

Does anyone have a good, reliable recipe for braciole? I've had it once and it was incredibly good and was thinking about making it for Christmas. Also, what sauce do you serve with it? I was thinking a very meaty, hearty ragu type of sauce and serving it atop garlic parmesean mashed potatoes.

I have used this recipe before and find it quite tasty:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/braciole-recipe/index.html

The byproduct is an outstanding beefy tomato sauce to serve over the meat and sides.