2 carrots, diced

6 green onions, thinly sliced

60 ml (1/4 cup) olive oil

2 cloves garlic, lightly crushed

10 fresh sage leaves

1.4 kg (3 lb) boneless veal cross ribs, fat removed and cut into strips

180 ml (3/4 cup) red wine

2.5 ml (1/2 tsp) anchovy paste

1 can 398 ml (14 oz) diced plum tomatoes

20 small new potatoes, halved

Salt and pepper

In a saucepan, soften the carrots and green onions in half the oil (30 ml / 2 tbsp.). Set the pan aside, off the heat.

In a large skillet, cook the garlic and sage in the remaining oil for 1 minute. Add the meat, a few strips at a time, and cook until it begins to brown. Transfer to the pan with the vegetables. Deglaze the skillet with the wine. Reduce the wine for 1 minute and pour into the pan.

Add the remaining ingredients. Bring to a boil. Cover and simmer for about 1 hour or until the meat is tender. Season with salt and pepper.

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