Veal Ragout with Laurel, Tomatoes and Polenta

Cut the veal into cubes. Remove the skin from the onion and garlic clove and chop finely. Remove the peel from the carrot and cut into small cubes. Heat olive oil in a saucepan and sear the meat in it. Depending on the size of the pot, divide it into two or three portions. Season with salt and pepper from the mill.

Remove the meat from the pot, add the vegetables and sauté. Add meat again, tear bay leaves and add. Crumble chili pepper and fold in. Extinguish with the clear soup and simmer for about 40 minutes at low temperature with the lid closed, stirring occasionally.

In the meantime, cut the tomatoes crosswise, blanch (scald) with boiling hot water and rinse. Peel, core and dice. Rinse basil and parsley, pluck from stems and chop finely. When the ragout is soft, fold in the diced tomatoes and culinary herbs and bring to the boil again. Season to taste and serve immediately.

Serve with polenta or potatoes fried in olive oil, spinach leaves, fried broccoli or green asparagus.

Polenta: Boil milk and water with salt, add semolina and cook at low temperature for 20 minutes, stirring occasionally. Fold in a little butter and serve.

Tip: Did you know that one bowl of spinach already contains the entire

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