Veal spezzatino

by: Margherita Romagnoli

  • Preparation 8 min
  • Cooking 70 min
  • Portions 4 pers.

Ingredients needed

Serves 4 people

  • 1 kg veal cubes
  • Favuzzi Tuscan meat rub
  • Flour
  • ½ cup white wine
  • 1 large onion, finely chopped
  • 5-6 tbsp Intense Favuzzi olive oil
  • ½ cup Favuzzi tomato sauce
  • Vegetable stock
  • Favuzzi Salt

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Steps of preparation

  1. Thoroughly coat the veal cubes with the Tuscan meat rub, then leave to rest for about 30 minutes.
  2. Coat the meat with flour.
  3. In a large pot or Dutch oven, lightly brown the onion in oil, add the meat and brown on all sides.
  4. Add the wine, stirring constantly until fully evaporated.
  5. Add the tomato sauce and about twice as much stock. Bring to the boil, then lower the heat and leave to simmer, covered, for about 1 hour or until the meat is tender.
  6. If needed, add a little water or stock during cooking.
  7. Check doneness after one hour. If needed, cook for a little longer over low heat, uncovered.
  8. Rectify seasoning to taste.
  9. Serve the meat topped with sauce, alongside warm polenta.

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