Beef Veal: Bracciola 08 by Recipe Cottage

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	Bracciola 08

		Bracciole (Tomaxelle) Serves 4 1/4 cup + 2 Tbsp Olive oil 1 lb. finely ground veal 1 1/2 cup broth 3 Tbsp pinenuts 2 oz. dried mushrooms, rinsed 2 cloves garlic, minced 2 Tbsp chopped parsley 1 cup bread crumbs 2 eggs 1 Tbsp chopped fresh marjoram or oregano 1/8 tsp. ground cloves 1/8 tsp. ground nutmeg salt and fresh pepper 3 Tbsp Grated Pecorino cheese 1 lb. (8 slices) veal top or bottom round (or beef) 2 cups spaghetti sauce Heat the 2 Tbsp oil in a saute pan. Saute the ground veal till cooked through. Add broth, pinenuts, mushrooms, garlic, and parsley. Bring to a boil. Add the bread crumbs and cook until excess liquid has been absorbed, but mixture is not yet dry. Put in a bowl and mix well with the eggs, marjoram, spices, salt and pepper, and cheese. Allow to cool. Spread this mixture thinly and evenly on each of the meat slices, leaving a 1/8 inch margin uncovered around the edge to improve adhesion. Roll tightly and tie with kitchen string. Heat remaining oil in deep skillet over medium-high heat. Brown the rolls well on all sides, a few at a time as to not overcrowd. When all rolls are browned, return to pan and cover with tomato sauce. Bring sauce to a boil. Reduce heat to a simmer, cover, and cook 30 minutes; turning after 15. Remove string before serving.