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Cut the meat into 2cm thick and 5 cm long pieces. Peel
fennel, carrots, garlic and celery. Cut fennel into quarters, remove
stalks. Cut carrots into half lengthwise. Cut spring onions and celery
crosswise into 1 cm pieces. Cut fennel and carrots crosswise into 0.5 cm
pieces. Puree pelati and mix well with wine and soup. Fry meat in oil
around, lift out and set aside. Fry in the residue fennel, carrots and
garlic, season with salt, sage, rosemary, thyme and crushed garlic. Add
tomato mixture and boil. Add meat and 1 bay leaf, cover and simmer about
30 minutes.
Towards the end of cooking time add spring onions, celery, and olives. |
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