ingredients (4 people)
veal slices: 500 grams
tomatoes: 1 kilo
broth cubes: 1
dry white wine: 1 glass
Prepare small slices and on each of them put a piece of carrot, a little bit of celery, salt, pepper, wrap them and insert into them a small stick.
Get brown the involtini on the pan with oil, onion, carrots, celery and add half a glass of wine.
As soon as the wine is evaporated add some tomatoes (fresh or preserved, in pasta or in pieces upon your wish), salt, pepper, broth cub and bring .it to boil until the meat is ready.
If the juice is not dense add 2 spoons of concentrated tomatoes.
The involtini can be served as a main course and it's possible to dress pasta with their juice.