INVOLTINI DI VITELLO E COSTATINE DI AGNELLO AL SUGO

Ingredients

4 veal cutlets
4 lamb chops
4 1/2 cups peeled and pureed tomatoes (passata)
3 oz. Canestrato Pugliese cheese, grated, for the pasta
2 oz. Canestrato Pugliese cheese, grated, for the roulades
14 oz. short pasta (penne or ziti)
1/2 cup olive oil
1 glass of white wine
1 small chopped onion
1 clove of garlic
chili pepper
bay leaf
parsley
salt and pepper

How to make the Veal Roulades and Lamb Cutlets in Sauce:

Flatten the veal cutlets and lamb chops with a meat mallet. Sprinkle each slice with the chopped parsley, grated Canestrato Pugliese cheese, chili pepper and chopped garlic. Roll the slices and use a toothpick to hold them together.

In a saucepan heat the 1/2 cup of olive oil with some chopped garlic and a chopped small onion. When translucent add the roulades and brown over a high flame. Add the white wine and simmer until it has evaporated. Then add the 4 1/2 cups of pureed tomato, the rest of the parsley and the bay leaf. Simmer at a low flame for about an hour. Add water if the sauce dries up.

When cooked, place the roulades on a cutting board, remove the toothpicks, and slice into pinwheels. Return the meat to the sauce.

Cook the pasta in a large pot of salted boiling water. Drain when “al dente” (firm), put in a soup tureen and mix with the remaining grated Canestrato Pugliese cheese as well as two ladles of the sauce. Stir well so that the pasta soaks up the sauce.

When serving, add more sauce with the veal and lamb pinwheels.

Serves 4