Sangiovannese Stew |Original Tuscan Recipe
A rich and flavorful veal meat stew from Arezzo, Tuscany.
Servings: 4
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 2.2 lbs (1 kg) Veal round (from the thigh)
- ⅔ cup Canned tomatoes
- 1 Onion finely chopped
- Zest of half a lemon
- Ground cinnamon, to taste
- Ground ginger, to taste
- 2 Cloves
- Ground nutmeg, to taste
- 1 sprig Rosemary
- 1 stalk Celery finely chopped
- 1 Carrot finely chopped
- 1 cup Red wine
- Salt, to taste
- Black pepper, to taste
- Beef broth as needed
- Olive oil
Instructions
- Prepare the Meat: Cut the veal into cubes for stewing.2.2 lbs (1 kg) Veal round
- Chop the Veggies: Finely chop the onion, lemon zest, celery, and carrots.1 Onion, Zest of half a lemon, 1 stalk Celery, 1 Carrot
- Brown the Meat: Heat some olive oil in a large pot and brown the veal cubes until golden. Add the chopped veggies and mix well.Olive oil
- Add Wine and Spices: Pour in the red wine, let the alcohol evaporate, and season with a pinch each of cinnamon, ginger, cloves, and nutmeg. Add the rosemary sprig.Ground cinnamon, to taste, Ground ginger, to taste, 2 Cloves, Ground nutmeg, to taste, 1 cup Red wine, 1 sprig Rosemary
- Simmer with Tomatoes: Add the tomatoes, season with salt and pepper, cover with beef broth, and simmer for three hours.⅔ cup Canned tomatoes, Salt, to taste, Black pepper, to taste, Beef broth as needed
Notes
Notes:
- Feel free to adjust the spices to your taste. The secret to this recipe is in the unique spice blend, traditionally known as "drogo" in Arezzo.
- Pair with a robust red wine like Brunello di Montalcino for an authentic Italian experience.
