Quick & Easy

Braised veal rolls with pasta and olives

braised veal rolls with pasta and olives
1H 35M



1.Quarter capsicums; discard seeds and membranes. Roast under hot grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper, stand 5 minutes; peel away skin.
2.Place spinach leaves over veal steaks; top each with two capsicum pieces. Roll veal tightly; secure with toothpicks.
3.Heat 2 tablespoons of the oil in large saucepan. Cook veal, in batches, until browned; drain on absorbent paper. Heat remaining oil in pan; cook onion and garlic, stirring, until onion softens.
4.Return veal to pan with purée, wine and sugar; simmer, covered, for 15 minutes. Add pasta and olives; simmer, covered, about 7 minutes or until pasta is tender.
5.Slice veal; serve with sauce, sprinkle with basil.

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