Summary

Ingredients

• 1 kg roast veal
• a bit salt
• some pepper
• 1 teaspoon sage, grated
• 2 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 2 large onions, finely chopped
• 2 stalks celery, sliced
• 4 tomato (s), peeled
• 1 teaspoon basil, chopped
• 0.25 liter ¼ white wine
• 4 large carrots, cleaned and peeled and cut into small pieces
• 1 teaspoon bouillon paste
• 1 tablespoon parsley, chopped

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Instructions

1. Rub the roast veal with salt, pepper and sage.
2. Heat the oil and fry the meat all around. Add the finely chopped cloves of garlic, diced onions, sliced celery stalks, skinned tomatoes and basil. Let fry briefly and fill up with the wine, add the bouillon paste. Cover and cook on a low flame for about 1 hour.
3. Then add the chopped carrots and stew for another half an hour. Possibly add some water or wine.
4. Remove the roast, cut it open and keep it warm.
5. Strain the sauce through a sieve, add the parsley, season with salt and pepper. Return the roast to the sauce.