Ingredients

– 1kg of boiled veal
– 1 carrot
– 1 stick of celery
– 2 onions (average size)
– 2 sp of tomato puree
– 1 small vase of capers
– 150/200 gr of anchovy fillets
– Extra-virgin olive oil
– Salt

Method
1 Take a pan, fill it with water and add 1 carrot, 1 stick of celery, 1 onion, 2 spoons of tomato puree, the meat and some salt.
2 Leave to boil slowly for around 2 hours.
3 When the meat is cooked, remove from the pan and set aside to cool. (You can use the meat broth to make delicious soups!)
4 Break up the meat by hand (without using a knife) and place it in a bowl.
5 Cut the onion into thin slices and halve the anchovy fillets.
6 Add these ingredients to the meat, together with the capers.
7 Season the meat with salt, pepper and oil.

Buon appetito!