Stew with Tomato Sauce, a great pasta sauce or a tasty and easy-to-make second course. A juicy and tender stew and a flavorful tomato sauce perfect to use as a pasta sauce. The stew with tomato sauce, perfect for Sunday lunch, of those where the sauce cooks for a few hours and is ideal for serving both the first and second course.
For the stew with tomato sauce, even less prized cuts of meat are suitable, as the cooking will make the pieces of meat tender and juicy.
But now let’s go to the kitchen and I’ll show you how to prepare the Stew with Tomato Sauce
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see together what we need to prepare
- 2.2 lbs veal (cut into pieces for stew)
- 1/2 onion
- 1 carrot
- 1 stalk celery
- 1/2 glass red wine
- extra virgin olive oil
- 25 oz tomato passata
Tools
- 1 Casserole
- 1 Mixer
- 1 Wooden Spoon
Steps
Let’s start preparing
Let’s start preparing the stew with tomato sauce, clean and wash the celery, carrot, and onion.
Put everything in a mixer and chop very finely.
Pour the extra virgin olive oil into a casserole and sauté the chopped mixture. Also, 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 evaporates, pour in the tomato passata.
Adjust the salt and continue to cook over low heat until the tomato sauce is well-cooked and thick, and the meat is tender. If the sauce dries too much, add hot water (or vegetable broth). The meat should cook for 3 hours.
Serve the stew with tomato sauce hot
And bon appétit!!
Marge’s Tips
The stew with tomato sauce, once cooked, keeps:
in the fridge covered for up to 4 days
in the fridge covered for up to 4 days
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