braciole: (brah-chee-oh-luh) noun, plural braciolas: a flat piece of veal or beef rolled around a filling and baked in stock and wine.

When it comes to Sunday sugu (slow-simmered tomato sauce), some add-ins are a must including meatballs, pork ribs, neck bones, Italian sausage and, last but not least, braciole.

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