Ingredients
- 900 g veal stew meat, cut into 2–3 cm pieces
- 60 g all-purpose flour
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, flattened
- 2 tablespoons butter
- 180 ml dry red wine (Sangiovese or Chianti recommended)
- 400 g canned Italian tomatoes with juice
- 1 tablespoon dried sage
- 2 red bell peppers, sliced
- 2 tablespoons capers, drained
- Salt and black pepper to taste
Instructions
Prepare the Meat
Toss the veal pieces in flour and shake off any excess.
Season with salt and black pepper.
Brown the Veal
Heat olive oil in a large heavy pot over medium-high heat.
Add the garlic and sauté for 1 minute, then remove and discard.
Add butter and let it melt.
Brown the veal in batches for about 5–6 minutes per batch, then set aside.
Build the Sauce
Pour in the red wine and let it simmer, scraping the bottom of the pot.
Add the tomatoes and sage, breaking the tomatoes slightly.
Slow Cooking
Return the veal and any juices to the pot.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Add Vegetables
Add the sliced bell peppers, cover, and continue cooking for about 50 minutes, stirring occasionally.
Finish and Serve
Stir in the capers and adjust seasoning with salt and pepper.
Serve hot with a full-bodied red wine such as Chianti.