This Italian recipe was a classic on winter Sundays at my mother’s house.
The sauce with onions, celery, and carrot can be left in pieces or chopped with a mixer.
Relatively simple to make, this very tasty dish is therefore also suitable for a dinner with friends. If accompanied by mashed potatoes, it can turn a meal with children or friends into a real event because it enhances the succulence of the sauce.

Mum's Roast

  • Preparation time: 120 minutes
  • Ingredients for 4-6 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • 1 lb 8 oz or 700 g of veal fillet
  • 1 glass of white wine
  • 1 clove of garlic
  • 2 carrots
  • ¾ oz or 20 g of dried mushrooms
  • 1 lb or 500 g of sliced ​​champignon mushrooms
  • 10 oz or 300 g of fresh sweet onions
  • 2 pieces celery
  • Extra virgin olive oil to taste
  • 1 teaspoon of butter
  • 2 sage leaves
  • A sprig of rosemary
  • Salt and Pepper to taste.
  1. Instructions
  2. Soak the dried mushrooms in a bowl of hot water.
  3. Tie the veal well with string to keep it from losing shape.
  4. Cut the vegetables into small pieces and cook them in a saucepan with some oil for ten minutes. Remove the vegetables from the pan, temporarily putting them on a plate, and put on the veal.
  5. Brown the fillet on a high flame on all sides. Deglaze with the wine and let it evaporate.
  6. At this point, add the vegetables, dried mushrooms, and the tied aromatic bunch. Add as much water up to half of the height of the meat; cook over low heat for about an hour and a half.
  7. Put the meat to rest covered for a few minutes, remove the string with scissors, and then cut it into thin slices. Meanwhile, reduce the accompanying sauce over the heat (first removing the aromatic bunch and the clove of garlic) and finally add a knob of butter.
  8. Serve the meat with the sauce.

Tips to ensure the success of the dish:

  • Make sure to allow all the alcohol to evaporate before adding the other ingredients. Furthermore, the wine used must always be of a good quality.
  • The meat must be cooked covered on a very gentle flame – the smaller the fire the better. If you cannot regulate the heat of the stove well, you should put the whole mixture in a pan suitable to go in the oven and cook it at 275 ° F, always covered, for about two hours.
  • Before placing the meat on the plate, it must be left covered to rest for at least ten minutes. This serves to redistribute the juices of the meat.