Veal Stew with Tomato and Sage (Spezzatino di vitello con pomodori e salvia) | RICARDO

Ingredients

• 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 1/2 ml (1/2 tsp) anchovy paste
• 1 can 398 ml (14 oz) diced plum tomatoes
• 20 small new potatoes, halved
• Salt
• pepper