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1
In a Dutch oven, over medium heat, add the oil.
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2
Season the veal with salt and pepper.
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3
When the oil is hot, add the veal, brown for 2 minutes.
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4
Add the onions, carrots, and celery.
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5
Season with salt and pepper.
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6
Saute for 2 minutes.
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7
Add the garlic, tomatoes, peppercorns and stock.
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8
Bring the liquid to a boil.
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9
Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender.
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10
Remove from the heat and cool completely.
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11
Strain the veal, reserving the liquid.
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12
In a food processor, fitted with a metal blade, add the veal and puree until smooth.
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13
Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid.
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14
Season with salt and pepper.
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15
In a saucepan, over medium heat, add the oil.
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16
Add the onions, celery and carrots.
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17
Season with salt and crushed pepper.
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18
Cook for 4 to5 minutes or until the vegetables are soft and clear in color.
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19
Add the garlic, tomatoes, oregano, and bay leaf.
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20
Season with salt and pepper.
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21
Cook for 30 minutes.
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22
Whisk the tomato paste and water together.
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23
Add to the tomatoes.
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24
Bring the liquid to a boil, reduce the heat to medium low and simmer for 1 hour.
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25
Remove from heat and reseason with salt and pepper.
