Stuffed Roasted Veal Roast with a Spicy Tomato Sauc

Name: Stuffed Roasted Veal Roast with a Spicy Tomato Sauce and Creamy Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pound veal breast; Salt; Freshly ground black pepper; 1 recipe Veal Forcemeat, recipe follows; 4 very thin slices pancetta; Butcher's twine; 2 tablespoons butter; 1 pound fettuccine, cooked until tender and cooled; 1 1/2 cups heavy cream; 4 ounces freshly grated Parmigiano-Reggiano; 1 recipe Spicy Tomato Sauce, recipe follows; 1 tablespoon finely chopped fresh parsley leaves; 3 tablespoons butter, softened; 1/2 cup bread crumbs

Servings: persons

4 pound veal breast
Salt
Freshly ground black pepper
1 recipe Veal Forcemeat, recipe follows
4 very thin slices pancetta
Butcher's twine
2 tablespoons butter
1 pound fettuccine, cooked until tender and cooled
1 1/2 cups heavy cream
4 ounces freshly grated Parmigiano-Reggiano
1 recipe Spicy Tomato Sauce, recipe follows
1 tablespoon finely chopped fresh parsley leaves
3 tablespoons butter, softened
1/2 cup bread crumbs

1
Preheat the oven to 400 degrees F. Bone and butterfly the veal breast.
2
(Remove rib bones, breast bone, and cartilage) Place the meat, skin side down, and lightly pound out the meat.
3
Season with salt and pepper.
4
Spread the forcemeat, evenly over the meat.
5
Lay the slices of pancetta over the forcemeat.
6
Roll the veal breast and tie it in a cylinder, with the butcher's twine.
7
Place on a parchment-lined baking sheet.
8
Roast for 15 minutes, then reduce the temperature to 350 degrees F., and continue roasting.
9
Roast to medium or until the internal temperature reaches 140 degrees F, about 45 to 50 minutes.
10
In a large saute pan, over medium heat, melt the butter.
11
Add the pasta.
12
Season with salt and pepper.
13
Saute for 1 minute.
14
Add the cream and cheese, and bring to a simmer.
15
Cook until the liquid thickens and coats the back of a spoon, about 6 minutes.
16
Remove the roast and allow to sit for 10 minutes before slicing.
17
Remove the butcher's twine and place on a carving board.
18
Slice the veal into 1/2-inch pieces.
19
Mound the pasta in the center of each serving plate.
20
Spoon the Spicy Tomato Sauce over the pasta.
21
Lay several slices of the veal over the sauce.
22
Garnish with parsley.

480

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 4 pound veal breast, Salt, Freshly ground black pepper, 1 recipe Veal Forcemeat, recipe follows, and more.

Yes, Stuffed Roasted Veal Roast with a Spicy Tomato Sauce and Creamy Pasta falls under the Pasta & Noodles 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!

Stuffed Roasted Veal Roast with a Spicy Tomato Sauce and Creamy Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions