The weather, the week and the return home of my husband called for a nice meal and a warm atmosphere.
2 pounds of veal, cut up into small pieces, an onion two carrots, three celery sticks and garlic, all diced-- and some bay leaves.
Flour and brown the meat in olive oil. Remove. Brown about 100 g. of pancetta. Add the veggies, and let them sautee until the onions are transparent. Add a half a bottle of a decent red wine (I used Barbera). After the alcohol evaporates, add a 14 oz. can of best quality tomato pulp. Add a couple of whole cloves. Put the meat back in the pot. Salt and pepper to taste.
Let it all simmer together for two hours. If the sauce gets too thick, add a little red wine. If, at the end, the flavor is too acidic and the sauce is too thin, you can mix a bit of melted butter with flour, and add to that a teaspoon of honey. Add this to the sauce and let it cook together. Make some polenta.
Light candles and fireplace, if there is one.
Put on some nice music. Set the table.
Serve the veal stew with a nice red wine -- I served a wooded Barbera.