3 to 4 lb. boned, rolled veal rump
1/4 lb. bacon
Lots of fresh parsley
4 cloves garlic
4 lg. onions, chopped fine
1 1/2 lbs. fresh mushrooms, sliced
Salt & pepper to taste
1 1/2 lbs. linguine pasta
1/2 c. olive oil

Chop bacon, garlic and parsley together on a board with a cleaver. Stuff this into rolled veal as well as possible. Brown meat slowly in the olive oil in a high saucepan (to encompass meat), turning occasionally. Add onions when meat is brown. Add some water gradually as needed.

Simmer about 2 1/2 hours without a lid. Add the sliced mushrooms to the sauce about 1 hour before meat is done. Add salt and pepper to taste. Cook the linguine according to package directions; then spoon the sauce and plenty of Romano cheese onto the noodles in a platter.