Ingredients
3-4 med potatoes
2 small onions
2 med carrots
2 lbs boneless meat
4 tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper
1 cup red wine
1 bay leaf
1 sprig rosemary
1 cup water
1 cup strained tomatoes
Directions:
- Peel & quarter potatoes, onions & carrots & set aside
- Cut veal or beef into 18-20 uniform size pieces
- In a cast iron or heavy bottom pot heat oil
- Add meat & let cook until any liquid evaporates (5-10 min)
- When evaporated, brown meat on all sides
- Add salt & pepper as desired
- Sitr in wine until evaporated
- Stir in onions, bay leaf & rosemary
- Cover and let simmer over low heat 5 min
- Uncover, add water, tomatoe, carrots & potatoes
- Cover & let simmer clowly over low heat 45 min
Nonna Tip: For chunkier sauce substitute strained tomatoes with diced tomatoes.