Veal Roast With Sausage Vegetable Sauce Recipe
This is a lip smacking Veal Roast With Sausage Vegetable Sauce recipe which will knockout anyone who eats it. Excuse my excitement. This compelling Veal Roast With Sausage Vegetable Sauce is the Main Dish of choice for a winning meal. Stock up on bags full of Meat Meatloaf as you will want to make this Veal Roast With Sausage Vegetable Sauce a lot. Please try this Veal Roast With Sausage Vegetable Sauce recipe and let me know how it worked out for you.
Ingredients
1/2 pound sweet Italian-sausage links
2 medium-sized carrots, thinly sliced
2 medium-sized celery stalks, thinly sliced
1 medium-sized onion, diced
1 garlic clove, minced
1 14 1/2- to 16-ounce can tomatoes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon sugar
1 4-pound boneless veal shoulder roast
Chopped celery leaves for garnish
Grated lemon peel for garnish
Directions
1. Remove sausage meat from casings. In 4-quart casserole or bowl, break up sausage meat; cover with casserole lid or large plate. Cook at high (100% power) 2 minutes; stir to break up sausage meat.
2. Add carrots, celery, onion, and garlic. Cover and cook at high 10 to 12 minutes, stirring every 4 minutes, until vegetables are tender. Stir in tomatoes with their liquid, wine, salt, and sugar; break up tomatoes with spoon.
3. Place veal roast, fat side down, in mixture in casserole. Spoon some mixture over roast. Shield top edges of roast with 1-inch-wide strip of foil. If roast is thin at one end, cover thin end with 3-inch square of foil to prevent overcooking. Cover; cook at high 10 minutes. Spoon tomato mixture over roast; cover and cook at medium (50% power) 30 minutes.
4. Turn roast fat side up; shield top edges with foil. Cover and cook at medium 30 to 40 minutes longer, spooning tomato mixture over roast every 15 minutes, until veal is tender.
2. Add carrots, celery, onion, and garlic. Cover and cook at high 10 to 12 minutes, stirring every 4 minutes, until vegetables are tender. Stir in tomatoes with their liquid, wine, salt, and sugar; break up tomatoes with spoon.
3. Place veal roast, fat side down, in mixture in casserole. Spoon some mixture over roast. Shield top edges of roast with 1-inch-wide strip of foil. If roast is thin at one end, cover thin end with 3-inch square of foil to prevent overcooking. Cover; cook at high 10 minutes. Spoon tomato mixture over roast; cover and cook at medium (50% power) 30 minutes.
4. Turn roast fat side up; shield top edges with foil. Cover and cook at medium 30 to 40 minutes longer, spooning tomato mixture over roast every 15 minutes, until veal is tender.
