Pasta dishes are always a good idea!
Cut the veal fore-meat into 3cm cubes. Heat oil or clarified butter, sauté 6 sage leaves and take out another time, then fry the meat in portions well all around, reduce temperature.
Add minced onion and pressed garlic, steam briefly. Add tomato puree. Extinguish with vermouth, add soup. Season with salt and pepper.
Simmer for 1 hour and a quarter on low heat with the lid closed. Then add the cream and let it boil a little. Chop the remaining sage leaves and parsley and add before serving.
Serve with long grain rice or homemade egg noodles.
– Note –
– if the sauce is to be lightly thickened, dust the meat cubes with flour before browning.
– If time is short, sear the meat in a frying pan and steam in the dkt (20 min) – Can also be steamed in the stove.
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