Braised Braciole

Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands, then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola and pine nuts. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.

Set the veal or beef on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until its about 1/2 inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1 inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using a plastic wrap as support. Tie the roll with kitchen string to secure.

Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated oven at 375 degrees for 1 hour.

Deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.

To serve, remove the string from the bundle of meat and cut into one inch slices. Arrange on a serving platter with sauce.