Braised veal with potatoes

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Ingredients:

1 onion
finely chopped
2 small cold boiled potatoes, mashed
250gr minced beef
250gr  minced pork
1 egg
1/2 cup milk
1/2 cup water
1/4 cup breadcrumbs
2 tbsp extra virgin olive oil
salt
1 tsp Zibaldone

Procedure:

Pan fried the chopped vegetable with 2 tbsp of olive oil in a large, lidded pan which will well contain the meat on a medium-low heat for 10 minutes. 

This is called a soffritto and it will be ready when the onion will look translucent. 

Stir in the Zibaldone and mix well.

Add the meat to the soffritto and let it cook until the meat is browned all over (it will take 10-15 minutes). 

Season to taste with salt.

Add the stock and let it cook on a low heat for 1.5 hours or until the meat is tender.

Add the potatoes and add more stock if necessary. Now you need to be very gentle when stirring.

After 15 minutes add the cornflour dissolve in 2 tbsp of cold stock.

Cook until the potatoes are tender (approximately another 15mins)

Serve hot with fresh slices of crusty bread.