Larded braised Recipe

Braised round pierced with a sharp knife, each a tuft of rosemary and a slice of mushroom needle slide into each groove, by pushing the knife a little. Onions cut up rough. Carrots and celery cut up and clean. Tomatoes (1) quarters and mash. Bacon (1) dice and leave in a casserole. Roast with salt and pepper and saute in bacon fat. Onions, carrots, celery, tomatoes, dried tomatoes, oregano and chili pepper spread around the roast. Bacon (2) to put it into slices. Wine (1) pour. Close the pot and bake in preheated oven at 200 degrees (gas 3, fan oven 180 degrees and water addition) on second Slide bar below 2 hours to cook, pour this wine (2). After 2 hours remove the lid, add the remaining wine (3) and cook another 30 minutes, while with beschöpfen Bratfond. Remaining tomatoes (2) Peel, eighths, remove the seeds. Underline Bratfond through a fine sieve, bring to a boil and mix with the cutting bar of the hand mixer. Tomato sauce in the eighth heat. Slice roast and serve with the sauce.