500gr muscle of veal taken from the shinbone

3 cloves garlic

400gr peeled tomatoes

1 onion

1 carrots



1 glass of red wine

extra virgin olive oil

1 tablespoon freshly milled black pepper


Sautè the chopped onions, carrots, celery, garlic cloves and rosemary trimmed with olive oil in a deep saucepan.  Add the meat cut into large cubes. When the meat is seal add pepper and the peeled tomatoes. Cook medium temperature for 10 minutes. Add the red wine. Season with salt. Cover it allow to cook slowly for about two hours over a moderate heat .


Fiamma Arrighi

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