Name: Veal Cacciatore
Cook time: 40 min
Total time: 2 hr
Yield: Makes 8 servings
Ingredients: 2/3 cup dry white wine; 1/3 cup broken dried porcini (1/4 ounce); 1 (5-to 6-pound) boneless veal shoulder roast; 1/4 cup olive oil, divided; 1/4 pound sliced pancetta, chopped; 2 medium onions, chopped; 2 medium carrots, chopped; 2 celery ribs, chopped; 3 garlic cloves, finely chopped; 1 (28-ounce) can whole tomatoes in juice; 1 1/2 (6-inch) rosemary sprigs; 2 Turkish bay leaves or 1 California; 1/3 cup small brine-cured black olives such as Niçoise; Accompaniment: polenta

Veal CacciatoreRomulo Yanes

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast. Slowly braising the meat in a heady tomato sauce enriched with pancetta, olives, and porcini produces a dish so good, you'll find yourself sneaking nibbles all the way to the table. It's even better the next day—if you can contain yourself.

Cooks' notes:

Veal can be braised and sliced 1 day ahead and chilled in sauce (covered once cool). Gently reheat in sauce.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.