Stuffed Veal Breast from Italian Comfort Food by The Editors of Saveur

Ingredients

• 1 clove garlic, finely chopped
• 2 yellow onions, finely chopped
• 4 leeks, white part only, rinsed and quartered
• 6 carrots, peeled and sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. red wine vinegar
• 2 eggs, lightly beaten
• 1 tbsp. finely chopped fresh thyme
• 1 tbsp. finely chopped fresh sage
• 7 cups fresh bread crumbs
• 1 lb. pancetta, thinly sliced
• 3 tbsp. finely chopped fresh parsley
• 2 cups white wine
• 2 tbsp. extra-virgin olive oil
• 1 whole veal breast, 12–14 lb., cut with pocket