Tomato and Veal Stew
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98 people made this
The slow cooking process results in deliciously tender veal. Fresh sage and rosemary can be added for even more flavour.
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 kg veal, trimmed and cubed
100ml white wine
salt and freshly ground black pepper to taste
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot and brown evenly.
- Stir in passata and white wine. Season with salt and pepper to taste. Bring to the boil, reduce heat to low, cover and simmer for 1 1/2 hours or until tender.
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