- 3 lb veal top round, left whole
- 2 garlic cloves, peeled and thinly sliced
- 4 cloves
- 2 tbsp olive oil
- 1 large yellow onion, peeled and finely chopped
- 4 Roma tomatoes, coarsely chopped
- 1 tbsp tomato paste
- 2 bay leaves
- 1 cinnamon stick
- 1/2 cup red wine
- 1 tbsp wine vinegar
- Freshly ground black pepper
- To serve:
- 1 lb macaroni, rigatoni, or alternative pasta, boiled
- Grated Kefalotiri, or parmesan cheese
Sometimes the meat is also cut into thick slices or cubes before pot-roasting.
It is always served with pasta, an indication of its Venetian origins.
Preheat the oven to 350F. Make small cuts in the veal with a sharp knife. Stud the garlic slices and cloves into these cuts.
Heat the olive oil in a large casserole dish and saute the veal on all sides for about 5 minutes or until browned. Remove and set aside. Add the onion and saute for 5 minutes over medium heat until softened.
Stir in the tomatoes, tomato paste, bay leaves and cinnamon and saute for another 5 minutes.
Add the wine and vinegar, season with salt and pepper, stir well and bring to a boil.
Return the veal to the casserole dish. Cover and bake for 1 1/2 to 2 hours or until the veal is tender and the sauce has thickened.
To serve, place the cooked macaroni on a platter. Place the veal on top.
Spoon the sauce over the pasta and sprinkle with grated cheese.
Carve the veal into slices at the table.
Servings: 4 to 6
Enjoy this traditional easy Greek recipe!