- 2–3 tablespoons vegetable oil
- 2 onions (medium-large)
- 2 garlic cloves
- 6–8 carrots (medium, or 20 baby carrots)
- 1 pound veal (or tender beef)
- 3–4 tablespoons fresh parsley
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon sugar
- 1 teaspoon paprika
- 3–4 cups water (divided)
- Salt and pepper to taste
- Heat oil in a large pan. Dice onions, carrots, garlic, meat and parsley.
- Add onions, garlic and carrots to the pan and simmer over medium high heat for 5-10 minutes until onions are lightly caramelized.
- Add meat to the pan along with 1 cup of water. Simmer for another 10-15 minutes until water almost evaporates.
- Add tomato sauce, sugar, paprika, and parsley to the pan. Simmer together for 5-10 minutes making sure nothing burns. (If needed add a little more water, and lower heat to medium.)
- Finally, add 2 cups of water to the sauce, cover the pan and lower heat to medium. Allow the sauce to boil at which point you should lower the temperature to low for a few more minutes. When the sauce is thicker than a soup but thinner than a stew, and the meat is tender, your sauce is finished.
- Add salt and pepper to taste, and serve over white rice, or pasta.
Don’t forget to prepare your rice or pasta simultaneously!