Veal Stew with Tomato and Sage (Spezzatino di vitello con pomodori e salvia)

  • Preparation 30 MIN
    Cooking 1 H
  • Servings 6



  1. In a saucepan, soften the carrots and green onions in half the oil (30 ml / 2 tbsp.). Set the pan aside, off the heat.
  2. In a large skillet, cook the garlic and sage in the remaining oil for 1 minute. Add the meat, a few strips at a time, and cook until it begins to brown. Transfer to the pan with the vegetables. Deglaze the skillet with the wine. Reduce the wine for 1 minute and pour into the pan.
  3. Add the remaining ingredients. Bring to a boil. Cover and simmer for about 1 hour or until the meat is tender. Season with salt and pepper.


You can replaced the cross ribs with 1 kg (2 lb) of veal or beef flank.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.