Veal Braciole Slow Cooked in Tomato Sauce
 
Prep time
Cook time
Total time
 
This braciole recipe is delicious. Tender veal, perfectly seasoned, filled and then rolled. A quick sear and then slow cooked to perfection in tomato sauce.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 12 thin veal cutlets (2 lbs or 0.9 kg), pounded to ¼” thickness
  • 3 tbsp olive oil (for the filling)
  • 3 tbsp olive oil (to fry/sear the veal)
  • 2 large garlic cloves, crushed and minced
  • ½ cup Italian parsley chopped
  • 10 basil leaves, chopped
  • 5 oz or 142 g quality prosciutto, thinly sliced (12 slices)
  • ½ cup pine nuts, toasted in a pan on medium high for about 2 minutes or until the pine nuts are lightly browned
  • ½ cup freshly grated parmigiano reggiano
  • 6 cups Nonna-Approved tomato sauce (or any other favourite tomato sauce)
  • ⅔ cups of your favourite red wine
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
Instructions
  1. Combine 3 tbsp olive oil, garlic, parsley, basil, pine nuts and parmigiano reggiano in a bowl, and mix well.
  2. Season both sides of veal cutlets with salt and pepper.
  3. Place one slice of prosciutto on top of each slice of pounded veal.
  4. Divide the stuffing mixture evenly over all 12 veal cutlets, spreading roughly one tsp around the centre of each cutlet without reaching the edges.
  5. Roll each cutlet tightly and secure with one or two toothpicks as required.
  6. Heat 3 tbsp of olive oil in a large pan over medium high.
  7. Brown the rolled veal pieces on both sides and set them aside.
  8. Still on medium high, add the red wine to the pan and scrape down any bits from the bottom and sides.
  9. Let the wine reduce by half.
  10. Add the sauce to the pan and mix well.
  11. Add the rolled veal pieces to the sauce.
  12. Once the sauce starts to bubble, reduce the heat to medium low, cover and simmer for one hour.
  13. Serve the veal and sauce over a quality penne or other favourite pasta.
Notes
Use shrink wrap over the veal while pounding to avoid messy splatters.
Recipe by Photos & Food at https://www.photosandfood.ca/2016/04/17/veal-braciole-thinly-sliced-rolled-veal-slow-cooked-tomato-sauce/