Spezzatino di vitello con piselli/Veal stew with peas

Veal stew with peas is a typical winter dish—flavorful and filling.
Start by cutting the veal into small pieces. Then, in a saucepan (I prefer a cast-iron one), sauté 2 onions for a few minutes over low heat, and then add the veal pieces. Cook for a few minutes until the meat turns pale and releases all its liquid, then add salt, pepper, and enough broth to cover the meat. Cook for about 40 minutes, stirring occasionally. When the meat is tender, add the peas, tomato sauce, a few bay leaves, and cook for another 20 minutes; if necessary, add more broth (I always keep some in a small, preheated pot nearby). Serve hot with bread…and wine!!

Buon Appetito!!