Ingredients

• 1 1/2 veal, cut in pieces
• 2 1/2 kg quince, cleaned and cut in thick pieces
• 650 gr fresh tomatoes, mashed
• 2 spoons butter
• Salt

Instructions

• Burn butter in a saucepan and roast the meat on all sides.
• Add tomato mash plus water, enough to cover the meat.
• Simmer until half of the water is absorbed.
• In the meantime, roast the quince, which have already been cleaned and cut.
• Add them into the saucepan and simmer until the remaining water is absorbed.
• Add more water if meat is not ready and simmer for more time, if necessary.