Veal Roll-Ups Recipe – Italian Stuffed Veal Delight

Veal Roll-Ups Recipe

This Veal Roll-Ups recipe brings together the elegance of Italian cuisine with the comforting flavors of a classic stuffed meat dish. Featured on Bonacini’s Italy, host Michael Bonacini demonstrates how to create tender veal scaloppini filled with a savory mixture of pork, pine nuts, raisins, and aromatic herbs. Baked in a rich wine and beef sauce, this dish is perfect for special dinners, entertaining guests, or elevating a family meal with authentic Italian flair.

The Inspiration

The tradition of stuffed veal, or tomaxelle, hails from Northern and Central Italy, where hearty meat dishes were prepared with aromatic herbs, nuts, and dried fruits to enhance both flavor and presentation. Michael Bonacini brings this classic regional dish to life, combining authentic ingredients like veal scaloppini, marjoram, sage, and pine nuts with a modern, approachable method. The addition of raisins and parmesan balances savory and sweet, while the white wine and beef stock sauce ties all flavors together in a rich, aromatic finish. Perfect for showcasing Italian culinary techniques at home, this dish embodies the harmony of textures and tastes that Italian cuisine is known for.

Ingredients

• 3 tablespoons (45 ml) olive oil, divided
• 1 cup (240 ml) ground pork
• 1 small onion, finely diced
• ½ cup (120 ml) pine nuts
• 1 cup (240 ml) raisins, divided
• 1 teaspoon (5 ml) marjoram leaves
• 6 sage leaves, minced
• Salt and pepper
• ½ cup (120 ml) bread crumbs
• 1 egg, whisked
• ¼ (60 ml) cup milk
• ½ cup (120 ml) grated Parmesan
• 8 veal scaloppini
• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) flour
• 1 cup (240 ml) dry white wine
• 2 cups (470 ml) beef stock
• Grated Parmesan, for garnish
• Chopped parsley, for garnish
• Crusty Italian bread, for serving

Method

• Heat 2 tablespoons (30 ml) of olive oil in a skillet over medium heat. Add ground pork and cook until browned, 5-7 minutes.
• Add diced onions and cook until translucent, 3-4 minutes.
• Add pine nuts, ½ cup (120 ml) raisins, marjoram, and sage, season with salt and pepper, and stir. Cook for 5 minutes. Remove skillet from heat and add bread crumbs, egg, milk, and grated parmesan. Mix to combine.
• Divide stuffing between pieces of veal, wrap veal around stuffing, then pierce with a toothpick to secure.
• Heat butter and remaining tablespoon of olive oil over medium heat in a new skillet. Season roll-ups with salt and pepper, then cook in skillet until browned, 5-6 minutes per side. Transfer roll-ups from skillet to a plate.
• Whisk flour into the liquid remaining in the skillet. Add white wine and stir until no lumps remain. Bring the liquid to a simmer, and cook until sauce has reduced and thickened, 5-6 minutes.
• Add remaining raisins, pour in beef broth, and reduce heat to low. Add seared roll-ups back to skillet for 1-2 minutes, spoon the sauce over them, then transfer the roll-ups to a serving plate.
• Bring the sauce back to a simmer and allow to reduce to a glossy consistency, 4-5 minutes.
• Drizzle the sauce over the veal, garnish with parmesan and chopped parsley, then serve with crusty bread.
• Buon appetito!

Serving Suggestions

Veal Roll-Ups (Tomaxelle) are ideal for festive dinners, Sunday family meals, or elegant dinner parties. Pair this dish with lightly roasted vegetables like zucchini, asparagus, or bell peppers to complement the rich flavors of the veal and sauce. A simple Italian green salad with arugula, radicchio, and shaved parmesan provides freshness to balance the richness of the dish. For wine pairings, choose a medium-bodied red such as Chianti, Barbera, or a Sangiovese to enhance the savory-sweet flavor profile. Serve alongside crusty Italian bread to make the most of the sauce and provide a traditional Italian dining experience.

This dish can also be plated individually for a more formal presentation, making it perfect for entertaining guests or holiday celebrations. Its aromatic blend of herbs, nuts, and raisins ensures that every bite is balanced, flavorful, and distinctly Italian.

Final Thoughts

Michael Bonacini’s Veal Roll-Ups (Tomaxelle) showcase the timeless elegance of Italian stuffed meat dishes. With tender veal, a rich pork and nut filling, and a luxurious wine and beef sauce, this recipe delivers layers of flavor and textures that celebrate traditional Italian culinary techniques. Perfect for dinner parties or family gatherings, it’s a dish that impresses visually and delights the palate.

Cooking Tomaxelle allows home cooks to explore classic Italian stuffing methods while creating a dish that feels both special and approachable. The combination of herbs, pine nuts, and raisins creates a harmonious balance of sweet and savory, while the white wine and beef stock sauce ties the flavors together seamlessly. Whether served hot for a dinner celebration or as part of a festive spread, this veal roll-up recipe embodies the heart of Italian comfort food with sophistication.