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Veal Roll with Meatball Ragu: Braciole al Sugo con Polpette Recipe

Veal Roll with Meatball Ragu: Braciole al Sugo con Polpette

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on March 25, 2008

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    This is a great dish believe me when I tell you, the fellow that said it was too "Time-consuming and bland" obviously doesnt know how to cook if you read his post

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  • on June 02, 2007

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    perfect ...my family loved it

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  • on May 10, 2007

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    I had difficulty getting the rolls to brown in my 12 inch skillet-- cooking them in batches would have been better. Putting the garlic in so early was also a bad idea on medium high heat; some pieces had burned by the time the rolls were done and I had to pick them out. The resulting tomato sauce didn't have much flavor, nor did the rolls, really.

    A lot of work for not a lot of pay-off. I'll just make saltimbocca next time.

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  • on December 01, 2004

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    I LIKE MARIOS COOKING

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