Mix the veal mince with the egg, white wine and parsley and season with salt and pepper. Slice open the brisket, sprinkle the inside with salt and pepper, then layer the mortadella, Parma ham and provolone inside. Spread the veal mince mix on top, place the hard-boiled eggs in the centre, then close up the veal brisket and secure it with butcher’s twine or string.
Heat the olive oil in a casserole pan, sprinkle the veal brisket with salt and pepper and then seal it quickly in the olive oil so that it is golden brown all over. Place the lid on the pan and roast the brisket for approx. 1 hour over a low heat, basting regularly. Remove the veal brisket from the pan and keep it warm. Strain the juices through a fine sieve and mix stir into the tomato sauce. Cut the brisket into slices approx. 1 cm thick and accompany it with the tomato gravy.
Serve with steamed red bell peppers and pasta with olive oil and basil.
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