Mince the onion and the tomato. Cut veal into about 1,5 cubes if you haven’t bought it cut already.
In a cooking pot warm up the olive oil over high heat. (olive oil heats up more quickly and strongly than other cooking fats or oils. If it starts sizzling set aside for a minute)
Brown the veal chunks adding them slowly one by one in the hot olive oil. (if you drop them all in at once the heat will instantly reduce.Therefore the meat will start boiling instead of browning and locking its juices inside, which is what we try to do)
Once the meat gets a nice light brown color on all sides remove from the pot using a skimmer. Leave it on a bowl next to you.
Reduce heat to medium and caramelize the onions.
Re-add the veal pieces and pour in the wine. Let it drink it all up.
Add the fresh tomato and stir for a minute or two.
Add 2-3 full table spoons of tomato paste, the bay leaves, allspice, cloves salt and pepper.
Now add about 1 liter of hot water and slightly cover the pot. Let it simmer over medium heat for about 2 hours until the sauce thickens and the meat feels tender when you prick it with a knife. Serve with pasta or rice.