Veal Stew with Tomato and Sage (Spezzatino di vitello con pomodori e salvia)
Veal Stew with Tomato and Sage (Spezzatino di vitello con pomodori e salvia)
Ingredients
- 2 carrots, diced
- 6 green onions, thinly sliced
- 60 ml (1/4 cup) olive oil
- 2 cloves garlic, lightly crushed
- 10 fresh sage leaves
- 1.4 kg (3 lb) boneless veal cross ribs, fat removed and cut into strips
- 180 ml (3/4 cup) red wine
- 2.5 ml (1/2 tsp) anchovy paste
- 1 can 398 ml (14 oz) diced plum tomatoes
- 20 small new potatoes, halved
- Salt and pepper
Instructions
- In a saucepan, soften the carrots and green onions in half the oil (30 ml / 2 tbsp.). Set the pan aside, off the heat.
- In a large skillet, cook the garlic and sage in the remaining oil for 1 minute. Add the meat, a few strips at a time, and cook until it begins to brown. Transfer to the pan with the vegetables. Deglaze the skillet with the wine. Reduce the wine for 1 minute and pour into the pan.
- Add the remaining ingredients. Bring to a boil. Cover and simmer for about 1 hour or until the meat is tender. Season with salt and pepper.
Veal Stew with Tomato and Sage (Spezzatino di vitello con pomodori e salvia)