Roast meat and sauce
A roast is a classical dish for Sunday lunch in Italy, always served with a richly flavoured meat sauce making it perfect for special occasions with family or friends. It is made from a tender cut of meat, roasted in the oven, served with a rich sauce packed with flavour. During our course, you'll learn how to prepare the cut of meat, season it with herbs and spices, tie and then cook it first in a pan and then in the oven.
Ideal for holiday lunches and elegant dinners, roast meat with sauce will impress your guests with its sophistication.
- Duration
- 2 hours and 30 minutes
- Difficulty
- 4
Ingredients
- 800g beef (knuckle cut)
- 2 carrots
- 2 celery stalks
- 2 golden onions
- 1 clove of garlic
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 1 bunch of sage
- 4 bay leaves
- White wine
- 100g butter
- Salt and pepper to taste
- ½ litre vegetable broth
Tools
- 18 cm knife
- baking tray
- copper saucepan
- cutting board
- fork
- immersion blender
- kitchen tongs
- kitchen twine
- Ladle
- ladle
- oval copper pot
- oven
- potato peeler
- small knife
- tin foil
Start Cooking
Lesson 1
1. Cleaning the Meat
Lesson 2
2. Tips. Tying the meat
Lesson 3
3. Cooking (in a pan and in the oven)
Lesson 4
4. Preparation of the Sauce and Plating
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