Marisa Chemello, Cadola, Belluno
(Yield: 4 servings)
2 tablespoons extra-virgin olive oil
1 onion (diced)
2 pounds veal shoulder
(cut into large 1½-inch cubes)
1 rosemary sprig
5 garlic cloves (minced)
½ teaspoon freshly grated nutmeg
6 cups beef broth, warmed
(or 6 cups of water and 2 bouillon cubes)
1 tablespoon tomato paste
salt and freshly ground pepper
1. Warm oil in large Dutch oven or saucepan over medium heat and cook onions until translucent.
2.Add veal cubes and lightly brown on all sides (approx. 8 minutes).
3.Add rosemary, garlic and nutmeg. Mix well.
4.Add beef broth and tomato paste. Season with salt and pepper.
5.Once mixture has come to a boil, reduce to a simmer and cook covered for approx. 1 hour, stirring every 15 minutes.
Serve on top of polenta (page 308).