Directions
1Take four deep incisions in the meat and sausage, for cooking.
2Then fill the meat with rosemary and sage leaves, season with salt and pepper.
3Then hold together by stitching it to tie around.
4Chop the onion and garlic and fry in oil.
5Then add the meat.
6Brown it on both sides and sprinkle with wine.
7If it is evaporated, pour the broth over it, setting aside two or three spoonfuls and fry 1 pm and 30 minutes or so.
8Once ready cooked, remove the wires and herbs.
9Cut the roast into slices, place it on a serving dish.
10Pour sauce diluted with broth and serve immediately.