Veal Stewed with Tomatoes and White Wine

Main Dishes | Italian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Veal stewed with tomatoes and white wine.

Ingredients

Veal - 1½ kg
Dried Turkey - 7.1 oz
Olive Oil - 3 fl oz
Spanish onions - 2 heads
Dry White Wine - 10 fl oz
Carrot - 7.1 oz
Chopped Sage Leaves - 5 teaspoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a saucepan, sauté the roughly chopped carrots and onions in olive oil along with large pieces of veal (about two pieces per serving).

Step 2

Once there are no visible traces of blood on the veal, add the sun-dried tomatoes to the saucepan (you can chop them into small pieces, but it's better to leave them whole) and simmer for another three minutes.

Step 3

After that, pour just under half a bottle of wine into the saucepan (if you pour a little too much, it's not a problem), cover with a lid, and let it simmer on low heat for fifty minutes, occasionally checking to make sure the wine hasn't evaporated and the meat isn't burning.

Step 4

If everything went well, add finely chopped parsley to the saucepan. Season with salt and pepper. Stir once more. Turn off the heat and let it sit for five minutes to finish cooking. Serve with young Chianti.