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1
Sprinkle the veal breast inside and out with salt and pepper to taste
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2
Chop together on a flat, heavy surface the half teaspoon dried thyme, half a bay leaf and one teaspoon chopped garlic.
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3
Set aside.
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4
Heat one tablespoon of the olive oil in a skillet and add the finely chopped onion.
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5
Cook, stirring, until wilted and add the ground veal and pork.
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6
Cook, stirring and chopping down with the side of a heavy metal kitchen spoon to break up lumps in the meats.
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7
Add the garlic mixture and mushrooms and cook, stirring, about five minutes.
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8
Add the spinach and cook until wilted.
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9
Add the bread crumbs, ricotta cheese and egg.
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10
Add the nutmeg, salt and pepper to taste and pepper flakes.
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11
Stir to blend well.
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12
Let cool.
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13
Meanwhile, preheat the oven to 375 degrees.
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14
Open up the pocket of the breast.
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15
Fill the pocket with the mixture.
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16
Sew up the pocket all around with string to enclose the filling.
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17
Rub the bottom of a baking dish with the tablespoon of corn oil.
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18
Put the breast in the baking dish and rub it all over with the remaining one tablespoon of olive oil.
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19
Place the breast, bone side down, in the baking dish and place in the oven.
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20
Bake 30 minutes.
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21
Add the sliced carrots, celery and coarsely chopped onion.
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22
Continue baking 30 minutes.
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23
Meanwhile, tie the three sprigs of parsley, two sprigs of thyme and remaining bay leaf into a bundle.
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24
Add this to the veal.
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25
Add the tomatoes, wine and garlic clove.
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26
Cover the meat loosely with foil and continue baking about 30 minutes.
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27
Reduce the oven heat to 350 degrees.
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28
Remove the foil and baste well.
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29
Continue baking 30 minutes.
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30
The total baking time is two hours.
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31
Transfer the meat to a warm serving platter.
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32
When ready to serve, add the broth or water to the pan.
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33
Bring to the boil on top of the stove.
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34
Stir to dissolve the brown particles that cling to the bottom and sides of the pan.
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35
Discard the bundle of herbs amd garlic clove.
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36
Remove the string from the veal.
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37
Carve the veal and serve with the vegetables in sauce surrounding the roast.
