3 lb boneless lean veal pot roast (from; rump)
12 oz tomato paste (2 cans)
1 cup ; water
2 cup fat-skimmed canned chicken broth
1/4 cup dry white wine (opt'l.)
2 garlic cloves; minced
1 green pepper; seed and chop
1 large onion; chopped
1 medium eggplant; peel and fine dice
2 teaspoon fresh oregano or
1/2 teaspoon dried oregano or
1/2 teaspoon italian-style mixed herbs
1 salt and pepper; to taste
2 tablespoon chopped fresh italian parsley (optional)
Trim fat if any from veal. Brown briefly under broiler. Combine remaining ingredients in a large Dutch oven; stir well after each addition. Put the browned veal on top of the mixture and sprinkle with additional salt, pepper and oregano.
Cover and simmer over lowest heat on top of the range, or bake, covered, at 325 F. until meat is very tender and sauce is thick (about 3 to 4 hours).
Skim fat, if any, from sauce before serving. To serve, slice meat thinly and top with reserved sauce. Serve with tender-cooked pasta or cooked brown rice, if desired, topped with the eggplant-tomato sauce.
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