Braised Veal Rolls in Tomato Sauce (Braciole di Vit

Name: Braised Veal Rolls in Tomato Sauce (Braciole di Vitello)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin slices of veal, shoulder or leg, pounded to 1/4-inch thickness by your butcher; Salt and pepper; 1/2 cup pine nuts, toasted in a 400F oven for 2 minutes; 1/4 cup currants; 1/2 cup freshly grated pecorino; 3 ounces prosciutto, cut into 1/8-inch dice; 1 cup Italian parsley leaves, coarsely chopped; 4 garlic cloves, crushed; 3 eggs; 1/4 cup extra-virgin olive oil; 2 ounces pancetta, cut into 1/8-inch dice; 1 large Spanish onion, thinly sliced; 2 cups Basic Tomato Sauce; 2 cups red wine

Servings: persons

12 thin slices of veal, shoulder or leg, pounded to 1/4-inch thickness by your butcher
Salt and pepper
1/2 cup pine nuts, toasted in a 400F oven for 2 minutes
1/4 cup currants
1/2 cup freshly grated pecorino
3 ounces prosciutto, cut into 1/8-inch dice
1 cup Italian parsley leaves, coarsely chopped
4 garlic cloves, crushed
3 eggs
1/4 cup extra-virgin olive oil
2 ounces pancetta, cut into 1/8-inch dice
1 large Spanish onion, thinly sliced
2 cups Basic Tomato Sauce
2 cups red wine

1
Season the veal with salt and pepper.
2
In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley and garlic.
3
Add the eggs and mix well.
4
Divide the pine nut mixture among the 12 veal pieces, leaving a 1/2-inch perimeter uncovered.
5
Roll each piece of veal tightly and bind with butcher's twine to ensure that the filling stays intact.
6
In a large casserole or Dutch oven, heat the olive oil until almost smoking.
7
Add the pancetta and saute for 2 minutes.
8
Add the onion and saute for 2 minutes.
9
Remove the pancetta and onion with a slotted spoon, reserving on a plate.
10
Add the veal pieces and brown them on all sides, then remove to a plate, working in batches if necessary to avoid overcrowding the pan.
11
When all of the veal has been browned, add the tomato sauce and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits.
12
Reduce to a simmer and add the veal, onions and pancetta.
13
Cover tightly and simmer for 1 hour.
14
Allow to rest 10 minutes off the heat before serving.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 thin slices of veal, shoulder or leg, pounded to 1/4-inch thickness by your butcher, Salt and pepper, 1/2 cup pine nuts, toasted in a 400F oven for 2 minutes, 1/4 cup currants, and more.

Yes, Braised Veal Rolls in Tomato Sauce (Braciole di Vitello) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Veal Rolls in Tomato Sauce (Braciole di Vitello)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions