Braised Veal Rolls in Tomato Sauce Braciole di Vitello

Ingredients

• 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 400°F 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

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