No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Stuffed Roasted Veal Roast With A Spicy Tomato Sauce And Creamy Pasta

  • Yield: 4 to 6 servings


  • 4 pound veal breast
  • Salt
  • Freshly ground black pepper
  • 4 very thin slices pancetta
  • Butcherís twine
  • 2 tablespoons butter
  • 1 pound fettuccine, cooked until tender and cooled
  • 1 1/2 cups heavy cream
  • 4 ounces freshly grated Parmigiano-Reggiano
  • 1 tablespoon finely chopped fresh parsley leaves
  • 3 tablespoons butter, softened
  • 1/2 cup bread crumbs
  • 3/4 pound veal stew meat, diced into 1-inch cubes
  • Salt
  • Freshly ground black pepper
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 crushed garlic cloves
  • 1/2 cup chopped tomatoes
  • 1 teaspoon green peppercorns
  • 4 cups veal stock
  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • Salt
  • Crushed red pepper
  • 1 tablespoon chopped garlic
  • 2 (28-ounce) can peeled, seeded and chopped tomatoes
  • 2 teaspoons dried oregano leaves
  • 1 bay leaf
  • 1 small can tomato paste
  • 3 cups water


  • Preheat the oven to 400 degrees F.
  • Bone and butterfly the veal breast. (Remove rib bones, breast bone, and cartilage) Place the meat, skin side down, and lightly pound out the meat. Season with salt and pepper. Spread the forcemeat, evenly over the meat. Lay the slices of pancetta over the forcemeat.
  • Roll the veal breast and tie it in a cylinder, with the butcher’s twine. Place on a parchment-lined baking sheet. Roast for 15 minutes, then reduce the temperature to 350 degrees F., and continue roasting. Roast to medium or until the internal temperature reaches 140 degrees F, about 45 to 50 minutes.
  • In a large sauté pan, over medium heat, melt the butter. Add the pasta. Season with salt and pepper. Sauté for 1 minute. Add the cream and cheese, and bring to a simmer. Cook until the liquid thickens and coats the back of a spoon, about 6 minutes.
  • Remove the roast and allow to sit for 10 minutes before slicing. Remove the butcher’s twine and place on a carving board. Slice the veal into 1/2-inch pieces. Mound the pasta in the center of each serving plate. Spoon the Spicy Tomato Sauce over the pasta. Lay several slices of the veal over the sauce. Garnish with parsley.
  • VEAL FORCEMEAT: In a Dutch oven, over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Sauté for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid.
  • Season with salt and pepper.
  • Yield: 2 cups
  • SPICY TOMATO SAUCE In a saucepan, over medium heat, add the oil. Add the onions, celery and carrots. Season with salt and crushed pepper. Cook for 4 to5 minutes or until the vegetables are soft and clear in color. Add the garlic, tomatoes, oregano, and bay leaf. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Bring the liquid to a boil, reduce the heat to medium low and simmer for 1 hour. Remove from heat and reseason with salt and pepper.
  • Yield: 4 cups

Recipe Details