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Florentine Stracciatella Soup | Spezzatino alla Toscana | Suppa Englese

Spezzatino alla Toscana

Ingredients:
1 kg Veal (diced)
2 tbsp Olive Oil (for frying)
2 Carrots
1 Onion (chopped)
3 Celery Sticks
1 Glass Red Wine
2 cans Peeled Tomatoes (chopped)
Garlic (crushed)
Parsley (chopped)
Pepper & Salt

Method:

1. Brown the diced veal in small amount of oil and then remove the veal from the pan.
2. In the same pan, add a little more olive oil fry onions, garlic until brown, add wine, pepper and salt.
3. Add the red wine and reduce. Then add the tomatoes and browned veal and bring to the boil.
4. Cut up the carrots and celery into chunks.
5. Add to the pan and bring back to boil.
6. Turn the heat down and cook for 30 minutes at low heat or until vegetables are cooked through.
7. It can be served with mashed potatoes, polenta or steamed rice.