Braised Veal Rolls in Tomato Sauce (Braciole di Vitello)

• 12 thin slices of veal, shoulder or leg, pounded to 1/4-inch thickness by your butcher
• Salt and pepper
• 1/2 cup pine nuts, toasted in a 400F oven for 2 minutes
• 1/4 cup currants
• 1/2 cup freshly grated pecorino
• 3 ounces prosciutto, cut into 1/8-inch dice
• 1 cup Italian parsley leaves, coarsely chopped
• 4 garlic cloves, crushed
• 3 eggs
• 1/4 cup extra-virgin olive oil
• 2 ounces pancetta, cut into 1/8-inch dice
• 1 large Spanish onion, thinly sliced
• 2 cups Basic Tomato Sauce
• 2 cups red wine

1. Season the veal with salt and pepper.
2. In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley and garlic.
3. Add the eggs and mix well.
4. Divide the pine nut mixture among the 12 veal pieces, leaving a 1/2-inch perimeter uncovered.
5. Roll each piece of veal tightly and bind with butcher's twine to ensure that the filling stays intact.
6. In a large casserole or Dutch oven, heat the olive oil until almost smoking.
7. Add the pancetta and saute for 2 minutes.
8. Add the onion and saute for 2 minutes.
9. Remove the pancetta and onion with a slotted spoon, reserving on a plate.
10. Add the veal pieces and brown them on all sides, then remove to a plate, working in batches if necessary to avoid overcrowding the pan.
11. When all of the veal has been browned, add the tomato sauce and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits.
12. Reduce to a simmer and add the veal, onions and pancetta.
13. Cover tightly and simmer for 1 hour.
14. Allow to rest 10 minutes off the heat before serving.

thin, salt, pine nuts, currants, freshly grated pecorino, italian parsley, garlic, eggs, extravirgin olive oil, pancetta, spanish onion, tomato sauce, red wine

Taken from www.foodandwine.com/recipes/aspen-2005-braised-veal-rolls-in-tomato-sauce-braciole-di-vitello (may not work)