Involtini di vitello (Italian veal rolls in tomato sauce)

    1 hour 5 min

    Make sure to have lean veal cut very thinly for this traditional Italian dish. If you want use the sauce as a pasta sauce, double the amount of passata. For a main dish, serve it with plenty of toasted crusty bread.

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    Serves: 4 

    • For the rolls
    • 1/2 onion, minced
    • 1 sprig fresh parsley, minced
    • 50g shaved Parmesan or Pecorino cheese
    • 400g (about 10-15 slices) veal fillet, cut into very thin slices
    • For the sauce
    • 1/2 onion, minced
    • 1 stalk celery, diced
    • 1 carrot, diced
    • 3 tablespoons extra virgin olive oil
    • 200ml white wine
    • 400g tomato passata
    • salt
    • 2 teaspoons granuated sugar

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

      Make the rolls

    1. Mix 1/2 onion, parsley and cheese in a small bowl. Place the meat slices on a wooden board or on a work surface. Place 1/2 teaspoon of the onion mixture in the middle of each slice and roll up tightly. Secure with a wooden toothpick.
    2. Make the sauce

    3. Heat oil in a large saucepan. Fry onion, celery and carrot on medium heat until soft. Make sure to not burn it. Add the meat rolls and brown on all sides. Pour the wine and let it evaporate.
    4. Add the tomato passata, salt and 2 teaspoons of sugar (to eliminate tomatoes' acidity). Bring to the boil then reduce heat to a simmer. Cook, covered, for 45 to 50 minutes.
    5. When the oil is floating at the top, the sauce is ready. Remove from heat and serve.

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