Ingredients:

Veal Breast (2½ – 3lbs) 1-1.5kg
2 teaspoons olive oil
1/3 cup dry Marsala
2½ cups uncooked mini lasagna or bow tie pasta, cooked

Olive-Mushroom Filling
2 teaspoons olive oil
1 cup chopped mushrooms
1 cup diced red bell pepper
2 cloves garlic, minced
½ cup chopped pitted ripe olives
1 tablespoon finely chopped fresh rosemary or 1teaspoon dried rosemary

Instructions

Heat 2 teaspoons oil in Dutch oven over medium heat until hot.Add mushrooms,bell pepper and garlic cook and stir 5 minutes or until tender.Stir in olives and rosemary cool.

Unroll veal breast trim fat.Spread filling over veal, leaving ¾-inch (2cm) border.Starting at short end, roll up jelly-roll fashion tie with string.

Heat 2 teaspoons oil in same pan over medium heat until hot.Add veal brown evenly.Pour off drippings.Add Marsala and 1/3 cup water bring to a boil.Reduce heat cover tightly and simmer 1½ to 1¾ hours or until veal is fork-tender.

Remove veal keep warm.Skim fat.Bring cooking liquid to a boil cook until reduced to ¾ cup, stirring occasionally.Carve veal.Serve over pasta with sauce.