Ingredients
1 boneless veal breast (2-1/2 to 3 lb)
2 tsp olive oil
1/3 cup dry Marsala
Mini lasagna or bow tie pasta, cooked

Olive-Mushroom Filling:
2 tsp olive oil
1 cup chopped mushrooms
1 cup diced red bell pepper
2 cloves garlic, minced
1/2 cup chopped pitted ripe olives
1 Tbsp finely chopped fresh rosemary or
1 tsp dried rosemary

Method:
Heat 2 tsp oil in stockpot 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 3/4" border. Starting at short end, roll up jelly-roll fashion; tie with string.

Heat 2 tsp oil in same pot over medium heat until hot; brown veal. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is fork-tender.

Remove veal. Skim fat; cook cooking liquid, uncovered, until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve with sauce over pasta.