Veal in Tomato Sauce

Ingredients:

• Veal (cubed), 1 1/2 kg
• Garlic cloves (finely chopped), 4
• Onions (sliced), 2
• Peeled tomatoes (chopped), 500 gr
• Bayleaf, 1
• Sprig thyme, 1
• Dried oregano (crushed), 1 tsp
• White wine, 200 ml
• Water, 100 ml
• Extra virgin olive oil
• Salt
• Black pepper

Preparation:

Wash the veal and rub with a little vinegar.

Add olive oil to the base of a large cast iron casserole dish and fry the veal in this until nicely browned.

Remove the meat with a slotted spoon and set aside.

Now add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes before adding the bayleaf, thyme and oregano.

Add the white wine and increase the heat so the mixture comes to a boil.

Reduce the volume by about half then add the veal and season.

Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the veal is tender.