Veal STEW (SPEZZATINO di Vitello) - So EASY - I even had time for a nap and a gourmet PASTA DISH

This is NOT your typical brown stew. This is SPEZZATINO with a light tomato base and some potatoes. Simple, TASTY and made for bread soaking. Remember - you want to have flavorful meat - but not a meat-fest. Chase the meat and use that bread. Enjoy !!!
INGREDIENTS FOR SPEZZATINO
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Veal cubed (not the really pinky milk-fed-in-a-cage-stuff - just a nice piece of regular veal) = 2 handfuls
Garlic = 1 clove
Olive oil = 3 dashes (two tablespoons)
Onions chopped = ½ a handful
Celery chopped = ¼ handful (I did not have any - but really optional)
Carrots chopped = ½ a handful
Tomato sauce = 1/3 bottle or ½ can
Wine
Chicken or Beef broth/stock
Potatoes = 2 small or 1 big
Tyme & Rosemary sprinkle a pinch
Peas - I love putting green peas in my stew - but not everyone likes -but it’s really good = ½ can
Twofer Special - PASTA AGLIO E OLIO with TUNA
INGREDIENTS FOR Pasta Aglio e Olio with Tuna
Olive oil = 5 dashes (4 tablespoons)
Canned Tuna in Olive Oil = smallest can for two people only
VERY IMPORTANT: It needs to be a quality tuna in olive oil - my favorite RioMare
Cherry tomatoes = 3 or 4 or use Italian tomato paste (not canned) in the tube = 2 squirts 1” long
Really just for flavor
Garlic = 1 clove
Chilli pepper (definitely optional) = ½ small pepper
Parsley stems = 3-4 (Don’t throw them out - freeze them - they are great flavor enhancers)
Spaghetti or Fettuccini - 2 people = ¼ packet as a Primo dish (i.e. a little more than an appetizer)
VERY IMPORTANT - you must use a quality pasta like DeCecco or a premium artisan dried pasta
if you don’t the sauce that we build will not stick. The surface of the dried pasta must feel rough to
an Aglio e Olio sauce stick well - not to mention - contribute to a nice starchy water

[@user-tr8rz3ji4l]

Sounds absolutely delicious and I will make it tomorrow. 19:19

[@prenamarkolovic1907]

You guys are the best I enjoy watching your recepisce 😘

[@johnblake4007]

You too are both so charming. Thanks for the recipe!