Red sauce veal with fried potatoes

Ingredients

1/2 kg veal shoulder cut into cubes 3-4 cm. 1 onion, finely chopped 2 carrots 1 clove Parsley 100 ml olive oil 100 ml. red wine 200 g. (2 boxes) peeled tomatoes in tomato juice 100 g. (1 pack) crushed tomato juice 1 tablespoon tomato paste Salt, pepper, oregano.

Preparation

1. Remove the meat from the fridge at least one hour before cooked (two hours if the cut you spot a large part) to come to room temperature. With paper towel dry thoroughly one by one all the pieces and touching on paper to absorb what fluids have left. Chop the onion, parsley and carrot. 2. In a large wide saucepan put the oil to burn well for 2-3 minutes until you see that starts steaming. Place one by one in the oil so meat pieces as not touching any other. Every 1 minute, just caramelize each hand, turning one by one with tweezers or spoon (no forks). Once baked and caramelized everywhere you remove ladle to drain and place in a bowl. Repeat this process as many times as necessary to complete the baking of all the tracks, leaving half a minute between each batch in order to rise the temperature of the oil. 3. Once the browning of meat and after removing the last batch in the bowl, turn down the temperature in the middle and pour the (onion-garlic-carrot-parsley) to sauté for 5 minutes stirring occasionally. 4. When the vegetables are golden brown, add back to pot all sautéed meat, upload temperature and after the mix for 2-3 minutes add the wine. Let them boil with the wine until it is reduced by 2/3 for about 10 minutes. 5. Add hot water to pot. Allow to boil the meat and reduce for about 20 ', with everything open the pot. 6. Add all the tomatoes, salt and pepper and stir well. Once the sauce boil, reduce heat and let the meat simmer and sauce to thicken gradually over the next 35-45 '. Once the sauce shows that now contains a small amount of water turn off the heat. 7. Served with French fries, spaghetti or noodles or puree or puree eggplant, or rice.