Spezzatino di vitello con patate (veal stew with potatoes)

Typically I make veal stew with potatoes in the cold season, its aroma and heat warms the room. Like all stewed recipes, I prefer to cook them in a cast iron pot because the food cooks slowly and then tastes better to me. Clean 2 onions and then dice them and fry them with a drizzle of oil. Dice the veal and potatoes and add the veal first, cook it for half an hour and then add the potatoes, stirring everything every now and then. Make a broth on the side, which you will add a little at a time to the pot. After 1 hour and a half of cooking, add the sage leaves and 2 tablespoons of triple tomato paste, season with salt and pepper. Cook for another quarter of an hour and there you have it…what a smell…what a fantastic flavor!

Buon Appetito!!