Veal cubes in white wine

1. 

veal shoulder 1.3 lb (600 g)

Wash the meat and cut it into cubes.

2. 

carrots 7 oz (200 g) • parsley 3.5 oz (100 g) • celery 3.5 oz (100 g)

Clean the vegetables, wash and cut. Peel the garlic and cut into slices. Pour hot water over the tomatoes, pour off, peel the tomatoes and cut them.

3. 

onion 7 oz (200 g) • pork lard 1.75 oz (50 g)

Peel and cut the onion and fry it in fat.

4. 

Add meat to the onion and fry.

5. 

tomato paste 6.75 tbsp (100 ml) • salt 1.5 tsp • ground black pepper 1 tsp • dry white wine ¾ cup (200 ml) • water

Add prepared vegetables, tomato puree, salt, spices to the meat and add wine. Stir and simmer under the cover, stirring from time to time for 30 minutes. If necessary, add a little water.

6. 

tomatoes 7 oz (200 g) • garlic 1 clove • water 3.25 tbsp (50 ml)

Add tomatoes, garlic, water ...

7. 

... and simmer until soft (about 30-45 minutes).