Ingredients Jump to Instructions ↓

  1. 3/4 pound veal stew meat, diced into 1-inch cubes

  2. Freshly ground black pepper

  3. 1 cup chopped onions

  4. 2 crushed garlic cloves

  5. 1/2 cup chopped tomatoes

  6. 1 teaspoon green peppercorns

  7. 4 cups veal stock

  8. 1/4 cup olive oil

  9. 2 cups chopped onions

  10. 1/2 cup chopped celery

  11. 1/2 cup chopped carrots

  12. Salt

  13. Crushed red pepper

  14. 1 tablespoon chopped garlic

  15. 2 (28-ounce) can peeled, seeded and chopped tomatoes

  16. 2 teaspoons dried oregano leaves

  17. 1 bay leaf

  18. 1 small can tomato paste

  19. 3 cups water

Instructions Jump to Ingredients ↑

  1. In a Dutch oven , over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor , fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper.

  2. In a saucepan , over medium heat, add the oil. Add the onions, celery and carrots. Season with salt and crushed pepper. Cook for 4 to5 minutes or until the vegetables are soft and clear in color. Add the garlic, tomatoes, oregano , and bay leaf. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Bring the liquid to a boil, reduce the heat to medium low and simmer for 1 hour. Remove from heat and reseason with salt and pepper. Yield: 4 cups


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