20 min
Prep time
6
Servings
Intermediate
Difficulty
20 min
Total time
Ingredients
Instructions
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1
Peel the garlic clove.
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2
Unfold the rosemary sprigs.
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3
Chop these two ingredients.
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4
Add a little salt.
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5
Make an incision in the center of the roast and along its entire length using a sharp knife, then fill the cavity with the chopped mixture.
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6
Peel and chop the onions, celery, and carrot.
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7
Pour the oil into a pan, add the chopped vegetables and the roast.
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8
Season and roast until the meat is caramelized.
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9
Slowly pour in the wine, then add the tomato pulp and 1/2 glass of water.
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10
Let it cook for 1 hour.
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11
Reduce the sauce.
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12
Slice the roast thinly and brush with a bit of sauce.
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13
Reserve half of the sauce to season the pasta.
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