Stuffed Veal Breast

Ingredients

• 2 medium yellow onions, peeled and finely chopped
• 1 clove garlic, peeled and minced
• 2 Tbsp. extra-virgin olive oil
• 1 lb. pancetta, thinly sliced
• 7 cups fresh bread crumbs
• 1 Tbsp. chopped fresh sage
• 1 Tbsp. fresh thyme leaves
• 3 Tbsp. chopped fresh parsley
• 1 Tbsp. red wine vinegar
• 2 eggs, lightly beaten
• Salt and freshly ground black pepper
• 6 carrots, peeled and sliced
• 4 leeks, washed and quartered
• 1 whole veal breast, 12–14 lbs., cut with pocket
• 2 cups white wine