Veal chops or brasciole with sauce 

The veal brasciole with sauce is one of those succulent recipes that could not miss in a blog like mine that prefers dishes prepared with simple ingredients and that often evoke traditional dishes. But before writing this article, to avoid misunderstandings, I read up on what is the most appropriate name. It seems that the term "braciola" is used especially in the north and is the grilled steak, while "brasciola" indicates that delicious veal roll stuffed with a garlic, salt, pepper, parsley and grated pecorino cheese, cooked for a long time in tomato sauce, making it so tender that it melts in your mouth. Whatever you want to call them, the goodness of this dish is not questioned.

Veal chops or brasciole with sauce is a very old second course of meat, which was prepared mainly on Sundays. I still remember the delicious and intense scent of sauce when I was little, and I remember that I took a piece of bread and, instead of milk, I dipped it in the sauce that had already been cooking for hours... the third time I did it, my mother said to me: Do you want to finish it all?

Just bringing to mind these pleasant memories, I'm going to show you how to make the chops or veal brasciole with sauce.

Ingredients for four people

4 slices of shoulder fillet of veal 

1 cup of red wine

1 liter of tomato puree

1 clove of garlic

1 sprig of parsley

Pecorino cheese to taste (depending on taste)

chopped for sauté to taste (onion, celery and carrot)

extra virgin olive oil to taste

salt to taste

pepper to taste

Method

To prepare the chops or veal brasciole with sauce, start by spreading the slices of meat on a cutting board and, with the help of a meat tenderizer, thin them evenly. Stuff the meat with chopped garlic and parsley, to which you will add grated pecorino cheese, salt and pepper (the quantities of these ingredients follow personal tastes). Roll up the chops and close them with a few toothpicks so that they do not open during cooking. Now over low heat, in a saucepan, heat for a minute a chopped sauté and 4 tablespoons of extra virgin olive oil. Once this is done, add the chops, which you will have to brown on all sides. Then blend with the wine and, when the alcohol has evaporated, add the tomato puree and salt mix and, if the tomato sauce is too thick, dilute with half a glass of water (do not worry at the end of cooking it will be perfect). Cook over low heat for at least an hour and a half so that the sauce shrinks and the chops become soft.

Serve your veal chops or brasciole with sauce hot, but don't forget to remove the toothpicks!

Note

With brasciole sauce it is tradition to season fresh pasta such as fusilli or orecchiette. Do not miss the recipe of my chops or veal brasciole with sauce, and prepare them as soon as possible! I greet you, thank you for visiting and I give you an appointment for my next recipe. If you prepare some of my recipes do not hesitate to post it on your Instagram profile with the link below. https://www.instagram.com/mastrofrancescoantonio/