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1
Preheat oven to 425 degrees F.
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2
Using a meat mallet, pound the veal pieces until they are 1/8-inch thick.
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3
Season with the salt and pepper and set aside.
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4
In a 12 to 14 inch saute pan, heat the oil until just smoking.
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5
Add the onion, garlic, and thyme and cook over medium heat until light golden brown.
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6
Add the mushrooms and cook until soft and liquid has cooked out, about 10 minutes.
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7
Remove to a bowl and allow to cool, saving the pan on the stove.
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8
Add the pine nuts, marjoram, half of the parsley, pecorino, and eggs and stir to mix well.
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9
Add the wine and tomato sauce to pan, add the lemon juice and zest, and stir to mix.
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10
Set aside.
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11
Lay the 4 veal pieces out and divide the pine nut mixture among them.
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12
Roll and tie them individually and place in the pan with the sauce.
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13
Place the pan in the oven and bake 35 to 40 minutes.
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14
Remove, snip the strings off the veal pieces and place in the center of the platter.
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15
Finish the sauce with the remaining olive oil and parsley, spoon the sauce over the meat and serve.
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16
In a 3-quart saucepan, heat the olive oil over medium heat.
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17
Add the onion and garlic, cook until soft and light golden brown, about 8 to 10 minutes.
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18
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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19
Add the tomatoes and juice and bring to a boil, stirring often.
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20
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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21
Season with salt and serve.
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22
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
