Stuffed Veal Ragu

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 8

Ingredients

  1. 2 tbsp (30 mL) olive oil
  2. 8 veal scaloppini (3.5 oz/100 g each)
  3. 8 thin slices prosciutto
  4. 2 cups (500 mL) baby spinach
  5. 2 tbsp (30 mL) chopped thyme, divided
  6. 1/2 cup (125 mL) freshly grated Parmesan cheese
  7. 1/4 tsp (1 mL) salt
  8. 2 cloves garlic, sliced
  9. 3 tbsp (45 mL) tomato paste
  10. 1 can (796 mL) crushed tomatoes

Method

  1. Lay veal scaloppini on cutting board and top each evenly with 1/2 tsp (2 mL) thyme, a slice of prosciutto, 1 tbsp (15 mL) Parmesan cheese and 1/4 cup (60 mL) spinach. Roll, folding in slides, like a burrito or spring roll and secure with toothpicks and season with salt.
  2. Heat oil in large skillet set over medium heat. Cook veal for 5 min. or until brown all over. Transfer to plate. Add garlic slices and remaining thyme and cook for 2 to 3 min. Add tomato paste and 1 cook for 1 min. then stir in tomatoes and bring to a boil. Reduce heat to medium-low, return veal to skillet and simmer for 20 to 25 min. or until tender.