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1
Slice the hard-boiled eggs into rounds.
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2
In a large mixing bowl, combine the egg slices, spinach, parsley, oregano, garlic, raisins and pine nuts.
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3
Stir until well combined and season, to taste, with salt and pepper.
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4
Lay the veal breast flat on a clean work surface and cover with some of the egg mixture.
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5
Starting from the horizontal end nearest you, begin rolling the veal breast over the filling, rolling fairly tightly much as you would a burrito.
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6
Using kitchen twine, secure the veal roll.
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7
In a 12 to 14-inch saucepan, heat the oil over a medium-high flame until hot but not smoking.
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8
Brown the meat and remove from the pan.
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9
Add the onion, celery, and carrot and cook until the onion begins to soften and turn a light golden brown, about 5 minutes.
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10
Add the wine and continue cooking until the wine evaporates.
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11
Add the tomatoes and the veal, then season with salt and pepper.
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12
Bring the mixture to a boil, reduce to a simmer, and let simmer gently for 1 hour.
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13
If necessary to keep the pan moist, add some water during the simmering process.
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14
Remove the cooked veal roll from the pan, remove the twine and cut into equally sized slices.
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15
Serve immediately, topped with a generous spoonful of the pan sauce.
