This is an old Italian dish that can be prepared with beef, (no peas or mushrooms) and marinara sauce to make a Bolognese meat sauce for pasta. Another generic name for this sauce in Italy is Ragu. Another option is to replace the peas with red peppers or any combination thereof for a great pasta sauce
- 2 lbs. boneless veal stew meat cut against the grain into 1 inch pieces
- 4 oz. olive oil
- 2 coarsely chopped onions
- 4 cloves of chopped garlic
- 1 bay leaf crushed in small pieces
- small handful of flat chopped parsley,
- small handful of fresh basil
- 1/2 lb. fresh sliced mushrooms 2 cans of straw.
- 1 cup of dry white wine and remember, no not cook with any wine you wouldn't drink.
- 1 lb. of frozen peas defrosted or 2 cans
- 14 oz. can of diced tomatoes
- 2-3 cups of beef stock or commercial beef base deluded to soup consistency
- Kosher salt and freshly ground black pepper to taste
In a large pot with a heavy bottom heat the oil to med./high, add the veal and brown lightly. Add the onion, the bay leaf S&P to taste, half of the garlic, some beef stock and cook covered until the onion is translucent. Add the wine and let it reduce. Add the tomatoes, more beef stock, cover and cook over low heat for about 1-2 hours until the meat just about melts in your mouth. Add the remaining garlic and parsley, basil, the peas, mushrooms and whatever else you think it needs. If you want, thicken as required (your own method of use a Rue.). Remove from heat after a few minutes and serve.
Buona Appetito, VINCENZO
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Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
SPEZZATINO DI VITELLO CON PISELLI