On a work surface arrange the veal slices and stuff them with the chopped garlic and parsley, a sprinkling of grated pecorino cheese, a pinch of pepper and a pinch of salt.

Roll up the slices and seal them with toothpicks. Next, finely chop the onion, put it in a pan with extra virgin olive oil, brown a few minutes and add the chops and brown them.

Pour in the wine and let it evaporate.

Cover with the tomato puree and a glass of water, salt

lower the flame to the minimum, cover with a lid and let the chops cook for at least two hours.