Veal rolls with vegetables

Preparation:

Preparation: Beat the slices. Cut the carrots and the tenderest celery stalks into strips, put them on top of each slice of meat. Roll up and secure with white kitchen string. In a saucepan, heat the butter with the oil, brown the rolls and sprinkle them with the wine. Let it evaporate, add salt and pepper. Add the tomato purée and cook covered for half an hour. Accompanying wines: Breganze Rosso DOC, Lacrima Di Morro DOC, Cannonau Di Sardegna DOC.