Stuffed Veal Rolls

Filled with mushrooms, pine nuts and herbs, and baked to perfection in a marinara-wine sauce, these rolls were really delicious yet so easy to prepare.

My only quibble with the recipe is that at the high baking temperature, the sauce cooked off very quickly and water had to be added to the pan. The finished sauce was still rich in flavour, but perhaps a little thinner than it should have been. Covering the pan during the first half of the cooking time might have prevented this.

These were a huge hit with family and would be perfect dinner party fare as the prep work could be done well in advance.