Veal Rolls in Tomato Sauce — the Sunday recipe at my house. The recipe I want to tell you about today is full of memories. On Sunday mornings when I was little I would wake up to the smell of sauce simmering on the stove and my mother would let me taste it with a slice of bread dipped in the hot sauce. Even today Sunday for me smells of that sauce with the Veal Rolls, also called braciole, or with the classic Baked pasta. And that sauce was used to dress the pasta, almost always homemade pasta such as Troccoli. Thin slices of veal stuffed simply with garlic, parsley and plenty of grated cheese. A recipe I recommend you try right away and don’t forget to tell me if it won you over. Let’s hurry to the kitchen to read the recipe for my Apulian Veal Rolls.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 2 Hours
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 237.66 (Kcal)
- Carbohydrates 4.89 (g) of which sugars 0.45 (g)
- Proteins 16.28 (g)
- Fat 17.23 (g) of which saturated 5.22 (g)of which unsaturated 8.93 (g)
- Fibers 1.02 (g)
- Sodium 505.56 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Veal Braciole
- 4 veal slices (about 12 oz (0.8 lb))
- 1.5 oz grated Parmesan
- 1 bunch parsley
- 2 cloves garlic
- 2 cups tomato passata
- to taste extra virgin olive oil
- 1/2 white onion
- to taste salt
How to prepare Veal Rolls in Tomato Sauce
To prepare the Apulian Veal Rolls you need thin slices of meat; if necessary, flatten them further with a meat mallet. Mince the two garlic cloves into small pieces. Lay the slices out on the work surface. Fill each slice of meat with the garlic, chopped parsley and grated Parmesan.
Gently roll each slice around the filling to form the Rolls. Secure the rolls with a wooden or metal toothpick. Prepare them all the same way. Pour 3-4 tablespoons of oil into a saucepan. Add the thinly sliced onion as well. Let it lightly sauté and then place the meat rolls in the pan.
Let them brown well on all sides and then pour in the tomato passata, half a glass of water and season with salt. Let the sauce cook for about 2 hours over low heat, turning the rolls from time to time. If it dries out too much, add a little more water. If in season, add some fresh basil leaves at the end of cooking. This sauce is excellent for dressing pasta, both fresh and dried.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If one or more Rolls are left over, store them in the fridge in a container for one day
Also read the recipe for my Meat Ragù and the recipe for Baked Lasagna with Béchamel
