Dice Soffritto Vegetables:

Dice carrot, celery, and onion finely for the soffritto.

Chop Fresh Herbs:

Chop sage, rosemary leaves, and parsley finely; keep bay leaf whole.

Flour Meat Cubes:

Slice beef or veal into uniform medium cubes. Coat each piece in flour, shaking off excess.

Cook Soffritto:

Warm a generous amount of olive oil in a pan over medium-low heat. Add diced carrot, celery, and onion. Cook, stirring now and then, until tender. Move soffritto to a bowl.

Brown Floured Meat:

In the same pan, add another generous drizzle of olive oil and the floured meat. Brown each side for several minutes.

Add Wine and Reduce:

Add chopped herbs and stir. Pour in red wine and cook on high heat until nearly evaporated.

Combine and Simmer:

Return soffritto to the pan. Pour in hot water or broth, add bay leaf and tomato paste. Mix thoroughly.

Slow Cook Covered:

Cover and simmer on low heat for 1.5–2 hours, adjusting based on meat type and cut.

Add Peas and Season:

A few minutes before finishing, stir in peas. Check seasoning and adjust salt. Cook for 5 more minutes, then remove from heat.

Serve or Store:

Serve hot or warm. Refrigerate for up to 2 days or freeze for up to 3 months.