Definitions

1. noun

a type of Italian dish made from a thinly sliced piece of meat (usually pork or veal) that is rolled and stuffed with cheese, herbs, and other ingredients, and then simmered in a tomato-based sauce.

“For Sunday dinner, my grandmother made a delicious braciole with tender beef and a rich tomato sauce.”

2. noun

a variant of braciole, specifically referring to the Italian American version, which is typically made with a tougher cut of beef and is slow-cooked in a tomato-based sauce.

“After hours of slow-cooking, the beef was tender and fell apart easily in the homemade braciole.”