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A typical Sunday lunch dish, this is usually made in large proportions given the time consuming cooking process and in order to have some delicious sauce ready to be used during the following days for pasta dishes.






Skill level

Average: 4.6 (4 votes)


  • 5 kg veal, diced
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 1 red capsicum
  • 3 tbsp garlic
  • 150 ml cooking oil
  • 60 g tomato paste
  • splash of white wine
  • 500 ml Napoli sauce
  • 200 ml vegetable stock
  • 1 litre red wine

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 20 portions

Marinate the veal with the onion, carrot, celery, capsicum, garlic and 50 ml of the cooking oil.

Add a quarter of the meat to a hot pot, and seal until golden brown. Add the tomato paste and cook for 5 minutes, then deglaze with the white wine.

Add the remaining meat to the pot and mix well. Cook the meat over a medium flame, until all the juice from meat comes out.

Add the Napoli sauce, stock and red wine. Cook for 3–4 hours until the meat is tender.