Nonni's Veal or Chicken Stew

This is my Italian Grandmother's recipe for a veal stew (or you can use chicken). Using this recipe, you can make risotto or if you prefer, serve the stew over fettuccini or any pasta.  Polenta is another Italian grain that goes very well with this stew recipe. Just follow the package directions.

Ingredients

1/4 cup olive oil
1 TBS butter
2 1/2 lbs of veal stew (cut into two-inch pieces), or
   2 1/2 lbs of boneless chicken breast, cut into pieces
1 carrot, chopped
1 stalk celery, chopped
1 medium onion, diced
1/2 green pepper, diced
1 cup sliced mushrooms
1/2 cup chopped parsley
1 fresh tomato, chopped
sprinkle of cinnamon
salt & pepper to taste
1 jar of tomato sauce (24 oz)
1/2 cup of water

2 cups of short grain, Italian Arborio or Carnaroli rice (for risotto)
or 1 package of pasta for 4 people

Grated Parmesan cheese to serve on top.

Directions 

Melt the butter with oil in a large pot. Add the veal or chicken and cook on medium high for
three to five minutes until lightly browned.  Reduce the heat to low and cook uncovered for about 45 minutes, stirring occasionally. The meat will be ready when there is no water in the pot, and you can see a bit of oil only.  Sprinkle the meat with the cinnamon (about 1/4 tsp), salt & pepper.

Add the tomato sauce, water and juice. Bring to a boil.

Add the chopped vegetables, parsley, mushrooms, and tomato. Reduce the heat to low and simmer, covered for 2 hours until the oil settles on top.

If you are going to make risotto, remove the veal or chicken using a slotted spoon.  Place the meat in an oven-proof dish and keep warm.

Wash the rice.  Add it to the sauce. Stir the rice in the sauce until it gets thick and then you can start to add more water. Have a kettle of boiling water ready and add boiling water gradually (about 1/2 cup at a time) to the rice. Keep stirring the rice. Add more water until the rice is cooked but still al dente. This should take 20-30 minutes.

If you are just making pasta, prepare the pasta according to the package directions. Serve into bowls and then ladle the sauce over the noodles.

Sprinkle with parmesan cheese.  Garnish with fresh parsley.