Spezzatino di costolette di vitello
This recipe for braised veal chops is from my mother. I like using this sauce with penne or maccheroni-type pasta, topped with a generous grating of cheese.
• 1 kg veal chops (carefully remove the little bones)
• ¼ onion, chopped
• 1 garlic clove, minced
• 1 cup peeled tomatoes
• Parsley, minced
• 1 beef stock cube
• ¼ cup white wine
• 1 cup hot water
• Olive oil
• Salt and pepper
1. Place oil in a large pan and sauté onion, garlic and parsley (or basil, if desired). When the start to colour add the chops and sear on both sides.
2. Douse with the wine and when evaporated, add the tomatoes and the crumbled stock cube. Stir and cook for a few minutes before adding the hot water.
3. Reduce heat to minimum, cover the pan and slow cook until the meat falls off the bone (about 2 hours). If you like, you can add potatoes at the same time as the water.