We begin with the veal where we place a large non-stick pot or casserole over high heat and drizzle 40ml of the oil. Allow to really heat up and add the veal cubes searing for about 3’ and until all sides until are nicely browned. Remove the veal from the pot and keep aside.

In the same pot where we reduced the heat to low, we add half the onions, the celery, the diced carrots, along with the bay leaves and sauté for about 8-10’ until nicely softened. Increase the heat, return the veal to the pot and deglaze with the wine for about 3’, allowing for the alcohol to evaporate. Pour the beef stock, bring to a boil and allow to simmer for about an hour to one hour and 10’, uncovered, aiming for the veal to become really tender. If the broth has evaporated, then add some warm water.

Once the veal is tender add 600g of the tomato pulp, add 2 tsp of sugar, season with 1 ½ tsp of salt and ½ tsp of pepper and simmer for 15’ allowing for the sauce to thicken. Remove from the heat and keep warm.

In the meantime, and while the veal was braising in the beef stock, we take another large non-stick pot or casserole and place over medium heat. Drizzle the remaining 60ml of the oil and allow to heat up for about 1’. Then we add the remaining onions, the potatoes and the sliced carrots, sauteing for about 5’. Add the fresh beans, toss to get well coated with the oil and sauté for another 5’. Pour the 1000ml of warm water, increase the heat and bring to a boil. Then simmer for 25’ with the lid slightly askew.

Add the remaining 600ml of the tomato pulp, add the remaining 3 tsp of sugar, season with the remaining 1 ½ tsp of salt and ½ tsp of pepper and simmer, uncovered, for 15’ allowing for the sauce to thicken. Few minutes before the end add the chopped parsley and give it a gentle stir. Remove from the heat and serve next to the veal.