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Recipes - VEAL IN RED SAUCE

 

VEAL IN RED SAUCE

1.5 kg shoulder or neck of veal cut into pieces

750 g diced tomatoes or 2 jars tomato sauce

1 cup olive oil

1 stick cinnamon

2 bay leaves

½ tsp nutmeg

½ cup red wine

1 tbsp tomato puree

salt, pepper

 

Boil the meat in plenty of water until tender. Remove most of the liquid from the saucepan, leaving a small amount.

Add the tomatoes and the other ingredients and leave them to form a sauce. If necessary, add a little of the liquid you removed from the saucepan to prevent the sauce from becoming too thick.

Serve with French fried potatoes, mashed potatoes or pasta and cheese.

Goes well with the Tetramythos winery’s Mavro Kalavritino.

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