Anyone ever use braciole in their sauce along with the meatballs and sausage?
I used to all the time... I didn't do anything special with it, though.... just dump it into the sauce to let its flavor mix with the sauce.
A definite "must" for any sauce is to accompany it with some good bread. I prefer a crusty, light Italian bread with some olive oil. I'll add a few spices to the oil (basil, a little onion powder) and let it "sit" overnight and then dip the bread into it and then the sauce.
