12 thin slices of veal, shoulder or leg, pounded to 1/4-inch thickness by
Salt and pepper
1/2 cup pine nuts, toasted in a 400°F oven for 2 minutes
1/4 cup currants
1/2 cup freshly grated pecorino
3 ounces prosciutto, cut into 1/8-inch dice
1 cup Italian parsley leaves, coarsely chopped
4 garlic cloves, crushed
1/4 cup extra-virgin olive oil
2 ounces pancetta, cut into 1/8-inch dice
1 large Spanish onion, thinly sliced
2 cups Basic Tomato Sauce
2 cups red wine
Season the veal with salt and pepper. In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley and garlic. Add the eggs and mix well. Divide the pine nut mixture among the 12 veal pieces, leaving a 1/2-inch perimeter uncovered. Roll each piece of veal tightly and bind with butcher's twine to ensure that the filling stays intact.
In a large casserole or Dutch oven, heat the olive oil until almost smoking. Add the pancetta and sauté for 2 minutes. Add the onion and sauté for 2 minutes. Remove the pancetta and onion with a slotted spoon, reserving on a plate. Add the veal pieces and brown them on all sides, then remove to a plate, working in batches if necessary to avoid overcrowding the pan. When all of the veal has been browned, add the tomato sauce and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits. Reduce to a simmer and add the veal, onions and pancetta. Cover tightly and simmer for 1 hour. Allow to rest 10 minutes off the heat before serving.