Veal roll with cheese

06975 ROULADE of VEAL with CHEESE INGREDIENTS for 4 PEOPLE 100 g young cantal (cheese), an onion, 2 cloves of garlic, 1, 5 kg of veal, 4 slices of bacon, a teaspoon of fresh thyme, a large slice of bacon, 3 tablespoons of olive oil, 200 grams of tomato sauce 500 g white onions, 500 g of carrots, a heart of green celery, salt, pepper.

Preheat oven to 180° remove the cheese rind and cut into strips.

Peel and chop the onion; Peel the garlic and cut the calf in half, without cutting it.

Open the slit and tuck the slices of bacon, sliced cheese and sprinkle with thyme.

pepper and close the gap.

Roll it, wrap it in bacon and close it.

In a saucepan, then Brown the roulade, on all sides in hot oil, add the chopped onion, tomato sauce and garlic; Add salt and pepper, cover and simmer for 1 hour and 30 minutes in hot oven.

Peel and saute onions for 5 minutes, white, in boiling salted water and drain.

Peel and cut the carrot slices, celery heart, cleaned and cut into 4 pieces.

20 minutes before the end of cooking, spread all the vegetables around the roulade and finish the cooking in the oven, always covered.

When serving, remove the wrap and cut it into thick slices; place them in a warm dish surrounded by vegetables, strain the gravy cooking colander and put it aside.