Veal rolls in tomato sauce
very easy
40 mins
40 mins
Ingredients
- 1 Garlic clove
- 1 Onion
- 2 TABLESPOONS Olive oil
- 1 TEASPOON Tomato paste
- 1 can(s) (425 ml) chunky tomatoes
- 50 ml Vegetable broth
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 thin veal cutlets (à approx. 120 g)
- 4 discs Parma ham
- 125 g Mozzarella cheese
- 40 g Parmesan cheese
- 200 g ribbon noodles
- 5 Stem(s) Basil
- 7-10 Tbsp Toothpicks
- 7-10 Tbsp Cling film
Directions
- 1
Peel and finely chop the garlic. Peel and finely chop the onion. Heat 1 tablespoon of oil in a frying pan. Fry garlic and onion for 1-2 minutes. Stir in tomato paste and fry briefly. Add canned tomatoes and stock, season with salt, pepper and sugar. Simmer sauce over medium heat for 10-15 minutes
- 2
Dab cutlets dry, cut in half and plate between 2 layers of foil with a small pot. Halve the ham as well. Drain mozzarella and cut into 8 slices. Grate parmesan
- 3
Put a slice of ham, a slice of mozzarella cheese and a little parmesan cheese on each piece of meat. Roll up the meat and pin it with a toothpick
- 4
Heat 1 tablespoon of oil in a frying pan. Brown the rolls in it all around. Add the tomato sauce, cover and braise for 10-15 minutes, turning occasionally
- 5
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash basil, shake dry and chop the leaves of 3 stems finely. Add chopped basil to the tomato sauce and season again. Drain the pasta. Arrange noodles, veal rolls and sauce on plates and garnish with basil
Nutrition Facts
510 kcal
42 g
17 g
45 g
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