Friday, 23 September 2016

Veal in Tomato Sauce

This is essentially Marcella Hazan's famous 3-ingredient tomato sauce, to which I have added veal and Greek-inspired seasonings, as well as leaving in the onion. I have to say that her tomato sauce is famous for a reason; it is extremely simple and delicious. Exactly what I like in a recipe.

You could use tinned tomatoes for this, in which case it could be made all year. At any rate serve it with some rice, pasta, or crusty bread, and seasonal vegetables.

4 servings
1 hour 20 minutes - 20 minutes prep time

Veal in Tomato Sauce

1 medium onion
2 or 3 cloves of garlic
1/3 cup unsalted butter
600 grams (1 1/3 pounds) stewing veal
600 grams (1 1/3 pounds) fresh tomatoes
5 or 6 allspice berries
1 teaspoon coriander seed
2 bay leaves
1 teaspoon salt
freshly ground black pepper to taste

Put a large pot of water on to boil to blanch the tomatoes. 

Peel and chop the onion finely. Peel and mince the garlic. Heat the butter in a large skillet over medium heat, and add the onion, garlic, and veal. Cook for 5 to 10 minutes until the onion and garlic have softened and the veal has changed colour; stir regularly.

Blanch the tomatoes, chop them coarsely, and add them to the veal. Mix in and let simmer while you grind the allspice and coriander. Add them, with the bay leaves, salt, and pepper. Simmer gently, stirring regularly, for about 1 hour.

Like most stews, this is best prepared the day before and reheated before serving.

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