All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Lay the veal breast flat on a clean work surface and cover with some of the egg mixture. Starting from the horizontal end nearest you, begin rolling the veal breast over the filling, rolling fairly tightly much as you would a burrito. Using kitchen twine, secure the veal roll.
In a 12 to 14-inch saucepan, heat the oil over a medium-high flame until hot but not smoking. Brown the meat and remove from the pan. Add the onion, celery, and carrot and cook until the onion begins to soften and turn a light golden brown, about 5 minutes. Add the wine and continue cooking until the wine evaporates. Add the tomatoes and the veal, then season with salt and pepper. Bring the mixture to a boil, reduce to a simmer, and let simmer gently for 1 hour. If necessary to keep the pan moist, add some water during the simmering process.
Remove the cooked veal roll from the pan, remove the twine and cut into equally sized slices. Serve immediately, topped with a generous spoonful of the pan sauce.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Pappardelle with "Osso Buco" Ragu
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review