Veal Scallopini with Red Wine Sauce

Name: Veal Scallopini with Red Wine Sauce
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 2 h
Cuisine: Italian
Ingredients: 12 veal scallopini slices (about 1½ lbs, pounded to ¼-inch thick, lightly salted); ½ cup pine nuts, toasted & chopped; ½ cup yellow raisins, soaked in ¾ cup hot red wine, then drained; 1 cup grated Pecorino Romano; ¼ tsp ground black pepper; 3 oz prosciutto, diced; ⅓ cup parsley, chopped; 3 large garlic cloves, crushed; 1 large egg; ¼ cup olive oil; 1½ oz pancetta, minced; 1 large onion, thinly sliced; 1 (28-oz) can tomato puree; 1½ cups red wine; ½ cup beef broth; 1 tsp salt

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If you’re ready to try a show-stopping Italian dinner that tastes like it took all afternoon (but secretly comes together with a handful of pantry staples), let me introduce you to veal scallopini with red wine sauce. We’re talking about melt-in-your-mouth veal, gently rolled up with a savory filling, and slowly simmered in a luscious, tomato-rich red wine sauce.

Two-part image showing veal scallopini rolls simmering in a chunky red wine tomato sauce and sliced stuffed veal scallopini served with rich red wine sauce and fresh basil on a white plate.

This isn’t your everyday dinner—this is “gather around the table and make memories” food.

Why You’ll Love Veal Scallopini with Red Wine Sauce

Elegant enough for company, but rustic and homey at heart.
That sauce! Rich red wine and tomato, simmered to perfection.
Flavor-packed filling with prosciutto, pine nuts, raisins, cheese, and fresh parsley.
Versatile: Works with beef, chicken, or pork cutlets if veal is hard to find.
Leftovers reheat beautifully (if you have any).

Ingredients You’ll Need

For the Veal Rolls:

Veal scallopini slices (thin, about 4×4 inches)
Salt
Pine nuts (toasted, chopped)
Yellow raisins (soaked in hot red wine)
Pecorino Romano cheese (grated)
Black pepper
Prosciutto (diced)
Parsley (chopped)
Garlic (crushed)
Egg

For the Sauce:

Olive oil
Pancetta (minced)
Onion (thinly sliced)
Tomato puree (canned)
Red wine
Beef broth
Salt

For precise amounts, check the recipe card at the end of the post.

Overhead view of fresh ingredients for Italian braciole, including raw veal cutlets, golden raisins, Parmesan cheese, parsley, pancetta, chopped onions, garlic, egg, tomato sauce, balsamic vinegar, breadcrumbs, and assorted seasonings arranged on a white background.

How to Make Veal Scallopini with Red Wine Sauce

Make the Filling:
Combine pine nuts, raisins, cheese, black pepper, prosciutto, parsley, garlic, and egg in a bowl. Mix well.

Bowl filled with braciole stuffing ingredients: cubed ham, feta cheese, pine nuts, raisins, parsley, and a cracked egg.

Sliced veal rollatini filled with prosciutto, cheese, pine nuts, and herbs, served over tomato sauce and garnished with basil on a white plate.

Fill & Roll the Veal:
Lay out veal slices. Place a spoonful of filling on each, roll up, and tie with kitchen twine.

Spoonful of braciole stuffing with cubed cheese, pine nuts, and chopped meat being placed onto a thin slice of beef.

Three braciole rolls tied with kitchen twine, resting on a wooden board before browning.

Brown the Base:
Heat olive oil in a large, shallow saucepan over medium. Add pancetta, sauté 2 minutes. Add onion and cook another 3 minutes. Remove pancetta and onion with a slotted spoon and set aside.

Pancetta cubes sizzling in olive oil in a skillet, stirred with a wooden spoon for braciole filling.

Diced ham and onions being sautéed in a stainless steel skillet, stirred with a wooden spoon.

Brown the Rolls:
Add stuffed scallopini to the pan, browning on all sides (about 8 minutes). Remove and set aside.

Uncooked braciole rolls wrapped in prosciutto and tied with string, sitting in olive oil in a skillet before browning.

Golden-brown braciole rolls tied with string, cooking in a stainless steel skillet with olive oil.

Simmer the Sauce:
Add tomato puree, red wine, beef broth, and salt to the pan, bring to a boil while scraping up any brown bits. Add veal rolls, pancetta, and onion back to the pan, ensuring everything is well-coated. Cover, reduce heat to very low, and simmer gently for 1 hour.

A stream of red wine being poured into a pan of thick tomato sauce, ready for simmering, to make Italian braciole.

Golden-brown veal rolls seared and tied with kitchen twine, cooking in a stainless steel skillet.

Rest:
Turn off heat, keep covered, and let sit for 1 more hour (this helps the flavors marry and the meat become super tender).

Serve:
Remove twine from scallopini. Serve over orecchiette or your favorite pasta, with lots of sauce.

Beef braciole rolls served on a bed of orecchiette pasta with tomato sauce and diced ham.

Tips for Rolling and Simmering Success

1. Pound veal thin:
This helps the meat stay tender and roll up easily.

2. Don’t skip the filling soak:
Soaking the raisins in hot wine softens them and infuses extra flavor.

3. Tie it tight:
Secure each rolled veal scallopini with kitchen twine (three ties per roll works best).

4. Simmer low and slow:
After browning, the real magic happens with a gentle, covered simmer in the sauce—don’t rush this step!

5. Let it rest:
Leave the pot covered for an hour off the heat to let flavors mingle and meat relax. Totally worth the wait.

Sliced Italian braciole stuffed with cheese, pine nuts, and herbs, served on a plate with rich tomato sauce and fresh basil.

Ingredient Swaps & Variations

No veal? Thin beef or chicken cutlets work beautifully.
No pancetta? Try bacon or skip for a lighter flavor.
No pine nuts or raisins? Use chopped walnuts and dried cranberries.
More veggies? Add chopped spinach or sautéed mushrooms to the filling.

Storing & Reheating Leftovers

Store in an airtight container in the fridge for up to 3 days.
Reheat gently in a covered pan over low heat, spooning sauce over rolls to keep everything moist.

How to Serve Veal Scallopini with Red Wine Sauce

Over orecchiette pasta tossed with olive oil and a pinch of salt.
With rustic bread to mop up that amazing sauce.
Paired with sautéed greens like broccoli rabe or spinach for balance.
A bold red wine (Chianti or Sangiovese) is the perfect match.

FAQ

Can I use another meat besides veal?

Absolutely! Thin beef or chicken cutlets make a fantastic substitute.

My sauce seems thin—how can I thicken it?

Simmer uncovered for a few extra minutes, or stir in a tablespoon of tomato paste.

Can I make this ahead?

Yes! It tastes even better the next day—just reheat gently and spoon extra sauce over the top.

Do I have to roll the scallopini?

Rolling with filling is classic for this style, but you can skip and just simmer plain cutlets if you want to save time (they’ll still be delicious!).