Slow Cooked Veal in Tomato Sauce

Braciole di vitello al sugo

Braciole was a staple in my house when I was growing up–every Sunday, my mom would make it. Braciole would be served with a bowl of pasta in the tomato sauce used to braise the veal. It’s full of flavour, decadent, and a memorable dish I ask my mom to make to this day.


The parsley-garlic paste is a versatile recipe on its own and can add flavouring other dishes. Prepare it ahead of time, and store it in the freezer to pull out when you need a boost of flavour.


Braciole can be made with a number of meats–in this recipe I use the standard boneless veal shoulder. You can also use butterflied beef eye of round or boneless chicken thigh, though cooking time may vary. You could also change the parsley-garlic paste, substituting another cheese, some prosciutto and ham or even the Parmigiano egg roll recipe.



  • Servings: 4
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  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 2 clove garlic, minced
  • 2 thin slices of pancetta, finely chopped (optional)
  • 1 1/2 lb (750 g) thinly sliced veal shoulder, about 3 or 4 cutlets
  • 2 tbsps (30 mL) olive oil
  • 1/2 onion, chopped
  • 1/2 cup (125 mL) dry white wine
  • 2 cups (500 mL) plum tomatoes
  • 2 to 3 sprigs of rosemary
  • salt and pepper to taste



      1. In a small bowl, mix the parsley, 1 garlic clove and 1 pancetta slice (optional) until well combined. You can make in advance and set aside until ready to use.
      2. Place the veal between 2 sheets of plastic wrap. Flatten to a 1/4-inch thickness. Use your hands to evenly distribute 1 to 2 tsps of the paste on each cutlet. Sprinkle with salt and pepper. Firmly, but carefully, roll the veal to form sausages.  Use toothpicks or butchers twine to hold the filling in place. Set aside.
      3. In a large oven proof skillet heat the olive oil over medium-high heat until it just begins to smoke, about 3 to 4 minutes. Place the veal rolls in the hot pan and cook the meat until it browns evenly. Set aside and keep warm.
      4. To the skillet, add the pancetta and let cook for about 1 minute, until it begins to brown. Add the onion and remaining garlic clove and cook over medium heat for about 4 minutes, until vegetables are softened. Add the wine and cook for about 2 to 3 minutes and until wine slightly reduced. Add tomatoes; bring to a boil, stirring to scrape up any brown bits from the bottom of the pan. Reduce the heat to medium-low and return the prepared rolls to the pan along with the rosemary. Turn meat to coat with sauce. Cover with foil and transfer the skillet to a 275F oven, turning once.
      5. Roast about 60 to 90 minutes, or until an inserted knife easily penetrates the the thickest part of the meat.  Remove meat and cover; set aside for 15 minutes to allow the flavours to develop. Return the tomato sauce in skillet to oven, uncovered for 15 more minutes to continue cooking and thicken (if desired). Remove sauce from oven, season with salt and pepper to taste. If desired, puree the sauce.
      6. TO SERVE Carefully remove the toothpicks or twine. Using a sharp knife, carefully cut the rolls into 1-inch (2.5 cm) slices and place on a serving platter, drizzle with some of the tomato sauce. If desired add the sauce over pasta, serve with meat and sprinkle with Parmesan.


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