Veal Stew

Pour into the saucepan the butter and extra virgin olive oil, then add the sage and rosemary. Heat the dressing over low heat Cook until the butter melts and the herbs begin to release their aroma, without letting them brown or burn. The sauce is ready when it's hot, glossy, and aromatic.

Add the veal cut into small pieces and season with salt. Brown it. over medium heat, turning the pieces to brown them on all sides. Finish the process when the surface appears golden and evenly browned; the meat should not yet be fully cooked in the center.

Stir in a spoonful of tomato sauce, then pour in a cup of hot broth. Stir to distribute the seasoning and bring the stock to a gentle simmer. The liquid should coat the meat and take on a uniform color, without drying out immediately.

Cover the saucepan Cover and cook slowly, maintaining a barely perceptible boil. Let the meat absorb the flavors for ten minutes after starting to cook, checking that the bottom remains moist and that the aromas of the herbs blend with the sauce.

Peel the potatoes, wash them, and dry them thoroughly. Cut them into even pieces so they cook evenly with the meat. Continue this preparation while the stew is cooking for the first ten minutes.

Add the potatoes to the saucepan Ten minutes after the meat has started cooking, stir gently to coat the potatoes with the tomato and broth mixture, then close the lid. The sauce should be distributed evenly without breaking the potato pieces.

Continue cooking slowly, still covered, until the meat is tender and the potatoes are easily pierced with a fork. Check the bottom of the pan during cooking and season with salt to taste and pepper before serving. The sauce should be well blended and thick enough to coat the meat and potatoes.