Instructions: As many Ashkenazic Jews emigrated to the Veneto, its not surprising to find a Venetian recipe for a stew reminiscent of the familiar Ashkenazic tsimmes, in which sweet potatoes or squash are paired with meat for a savory one-dish meal.

In Mantua, a similar dish made with a beef rump roast is called brasato Rachele.

Despite the use of the squash and Marsala, the stufadin is not overly sweet.

4 tablespoons olive oil
2 large onions, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal for stew
Salt to taste
1 cup Marsala or other sweet wine
1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into 1/2 inch cubes, and parboiled in salted water for 5 minutes 1 1/2 cups meat or chicken broth, or as needed Freshly ground black pepper to taste

Warm 2 tablespoons of the olive oil in a saute pan over low heat. Add the onions, garlic, and rosemary and saute until tender and translucent, about 8 minutes. Remove from heat and set aside.

Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sauteed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving.

Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash.

Makes 4 to 6 servings

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