Roman-Style Veal Involtini (Involtini alla Romana)

Ingredients

To prepare the Roman-style involtini, lay the veal slices on a cutting board, cover them with plastic wrap, and gently pound them with a meat mallet to tenderize and flatten them.
Place half a slice of prosciutto onto each piece of veal, followed by a carrot stick, a celery stick (with strings removed), and a fresh sage leaf.
Roll up the cutlets by folding the edges inward and rolling tightly to seal. Thread them onto skewers and set aside.
In a hot casserole or deep pan, sauté the onion in the extra virgin olive oil for 5 minutes. Cover the pan with a lid, lower the heat, and let the onion sweat for 3 minutes.
Add the skewered involtini to the pan and brown them evenly on both sides.
Once they are nicely browned, pour in the glass of white wine and allow the alcohol to cook off and evaporate.
Pour in the tomato passata, bring everything to a simmer, season to taste with salt and pepper, and cook for 25 minutes.