It was born from the vision of Bernardo Gondi, who, while experimenting with various allochthonous vines, decided to have in the range of wines of Tenuta Bossi, a seductive, modern wine made from a blend of allochthonous and autochthonous vines.
Tenuta della Villa Bossi, at an altitude of about 300 metres above sea level, in the vineyards of Sottomonte and Camerata, with southern exposure and on the hillside, there are 9.2 hectares of Sangiovese, 3.1 hectares of Colorino and 2 hectares of Merlot.
discover the estateTo prepare the meat stew with onions, start by chopping one celery stalk and two carrots, which serve as a base for the fry. Heat a large frying pan with two tablespoons of oil, add the chopped celery and carrots and fry.
Thinly slice 600 g onions and set aside. In the meantime, prepare the meat: cut 800 g of veal into small pieces and when the sauté is ready, add the pieces of meat and brown them.
Deglaze with half a glass of red wine and add the onion slices. Continue cooking over a low heat, adding meat stock little by little.
Finally, add 200 g of tomato puree. The stew will take about 1 hour to cook. Once the sauce has been absorbed by the meat, add salt and pepper to taste. The meat and onion stew will be ready when the meat is tender and the onions well cooked.
