Frank's Recipes! Braised Veal Rolls with Pasta and Olives

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Braised Veal Rolls with Pasta and Olives

Serves: 6

4 large red capsicum
1/2 bunch English spinach
8 pieces veal breast steak
1/4 cup olive oil
2 mediums onion, finely chopped
2 cloves garlic, crushed
1 425-gram can tomato puree
1/3 cup dry red wine
2 teaspoons sugar
1/2 cup stellettine pasta
3/4 cup (120g) seedless black olives
2 tablespoons basil, shredded fresh

Quarter peppers, remove seeds and membranes. Grill peppers, skin side up, until skin blisters and blackens. Peel away skin. Place spinach leaves over each veal steak, top with peppers. Roll veal tightly, secure with toothpicks. Heat 2 tablespoons of the oil in pan, add veal in batches, cook until browned all over; drain on absorbent paper. Heat remaining oil in the same pan, add onions and garlic, cook, stirring, until onions are soft. Add puree, wine, sugar and veal, simmer, covered, 15 minutes. Add pasta and olives, simmer, covered, about 7 minutes or until pasta is tender. Serve veal sliced with sauce, sprinkled with basil.