Rolled veal roast with vegetable sauce

Ingredients
1 rolled veal roast wrapped in pancetta
1 carrot
1 onion
1 celery stick
2 garlic cloves
Sage, rosemary and thyme
White wine
Salt and pepper
Extra virgin olive oil
Butter
Stock

I chop the vegetables and brown them in a pan with butter, oil, thyme, sage, rosemary and garlic.

I add the roast and brown thoroughly on every side.

I add the wine and let it evaporate.

I add salt and pepper.

I cover and cook for about 1 hour and a half, turning halfway through and moistening with stock.

Once cooked, I remove the roast and put the vegetables in a hand-blender jug, removing the garlic if preferred and the thick rosemary and thyme stalks.

I blend, adding a splash of stock if too thick.

I slice the roast and return it to the pan with a few tablespoons of sauce underneath and some poured over. I cover and let the flavours develop for a few minutes.
I serve the remaining sauce separately to pour over the polenta I made as a side.