Braised veal roast

Ingredients for 4 servings:

• 1 kg roast veal
• some salt
• some pepper
• 1 tsp sage, crushed
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 2 large onions, finely chopped
• 2 stalk(s) celery, sliced
• 4 tomatoes, peeled
• 1 tsp basil, chopped
• ¼ liter white wine
• 4 large carrots, cleaned, peeled and finely chopped
• 1 tsp bouillon paste
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rub the veal roast with salt, pepper, and sage. Heat the oil and sear the meat all over. Add finely chopped garlic cloves, diced onions, sliced ​​celery stalks, peeled tomatoes, and basil. Cook briefly, then add the wine and bouillon paste. Cover and simmer over low heat for about an hour. Then add the finely chopped carrots and simmer for another half hour. Add a little more water or wine if necessary. Remove the roast, carve it up, and keep it warm. Strain the sauce through a sieve, add the parsley, and season with salt and pepper. Return the roast to the sauce.