Tuscan ‘overcooked’ meat recipe

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  • Yield: 6 Servings


  • 3 pounds veal loin
  • 3 ounces pancetta, julienned
  • 2 cloves garlic, thinly sliced
  • Chopped aromatic vegetables (onion, carrot and celery)
  • 1 cup red wine
  • 2 cups peeled chopped tomatoes
  • Stock
  • Olive oil
  • Salt and freshly ground pepper
How to Make It
  1. Roll the pancetta in salt and pepper. Lard the veal with the pancetta and the garlic, and set aside.
  2. Truss the veal loin with butcher’s string so that it cooks evenly and maintains its shape during cooking.
  3. In a skillet, warm 6 tablespoons of olive oil. Add the aromatic vegetables and cook until soft. Add the veal loin and brown on all sides. Deglaze with the wine and cook until reduced.
  4. Add the tomatoes, season with salt and pepper, and cover. Cook for about 2 hours, stirring and adding stock if necessary. Serve the veal, sliced, with the sauce spooned over it.

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