Braised Veal Rolls With Pasta And Olives

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 red peppers
• 250 g english spinach
• 900 g boneless veal steaks
• 60 ml olive oil
• 300 g onions
• 2 garlic cloves
• 450 g tomato puree
• 80 ml dry red
• 2 teaspoons sugar
• 1/2 cup soup pasta
• 120 g black olives
• 2 tablespoons fresh basil

Recipe

• 1 cut red peppers into quarters. remove seeds and membranes. grill peppers, skin side up until skin blisters and blackens. peel away skin.
• 2 place spinach leaves over each veal steak, top with red peppers. roll veal tightly and secure with toothpicks.
• 3 heat in a heavy pan, 2 tablespoons of oil. add veal in batches, cook until browned all over, remove and drain on paper towel.
• 4 heat remaining oil in same pan, add finely chopped onion and crushed garlic. cook, stirring until soft.
• 5 add puree, , sugar and veal. simmer covered for 15 minutes.
• 6 add pasta and pitted black olives, simmer, covered for a further 7 minutes or until pasta is tender.
• 7 serve veal sliced, with sauce and sprinkled with shredded fresh basil.
• 8 any small pasta can be used.