Veal Stew in Tomato Sauce, a great pasta sauce or a tasty and easy-to-make main course. A juicy, tender stew and a flavorful tomato sauce perfect to use as a pasta sauce. The veal stew in tomato sauce is perfect for Sunday lunch, the kind where the sauce cooks for a few hours and is ideal to serve as both a first and second course
For the stew in tomato sauce even less expensive cuts of meat work well; the long cooking time will make the pieces tender and juicy.
Now let’s go to the kitchen and I’ll show you how to prepare the Veal Stew in Tomato Sauce
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what we need to prepare it
- 2.2 lb veal (cut into pieces for stew)
- 1/2 onion
- 1 carrot
- 1 stalk celery
- 1/4 cup red wine (about 2 fl oz / 60 ml)
- extra virgin olive oil
- 3 cups tomato passata (about 700 g)
Tools
- 1 Casserole
- 1 Hand blender
- 1 Wooden spoon
Steps
Let’s start preparing
Let’s start preparing the veal stew in tomato sauce: clean and wash the celery, carrot and onion.
Put everything in a blender and chop very finely.
Pour extra virgin olive oil into a casserole and sauté the chopped vegetables. Add the meat and, over high heat, brown it evenly.
When the meat is well sealed, deglaze with the red wine and as soon as it has evaporated pour in the tomato passata.
Season with salt and continue cooking over low heat until the tomato sauce is well cooked and thick and the meat is tender. If the sauce becomes too dry, add hot water (or vegetable broth). The meat should cook for 3 hours.
Serve the veal stew in tomato sauce hot
Enjoy your meal!!
Marge’s Tips
Once cooked, the veal stew in tomato sauce can be stored:
in the refrigerator covered for up to 4 days
in the refrigerator covered for up to 4 days
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