Stuffed Veal Ragu

Prep time: 15min
Total time: 45min
Serves: 8
2 tbsp
olive oil
30 mL
8
veal scaloppini (3.5 oz/100 g each)
8
thin slices prosciutto
2 cups
baby spinach
500 mL
2 tbsp
chopped thyme, divided
30 mL
1/2 cup
freshly grated Parmesan cheese
125 mL
1/4 tsp
salt
1 mL
2 cloves
garlic, sliced
3 tbsp
tomato paste
45 mL
1 can
crushed tomatoes
796 mL
Per serving (1/4 of the recipe):
calories
310
fat
17 g
saturated fat
6 g
carbs
12 g
sugar
5 g
protein
26 g
cholestrol
85 mg
fibre
3 g
sodium
520 mg

Directions

  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.