- 1 tablespoon sweet butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1½ cups fresh tomatoes, skinned and chopped
- 1¾ pounds ground veal
- Salt and freshly ground pepper
- 1½ cups pumpkin, peeled and cubed
- Heat the butter and olive oil in a large saucepan. Cook the onion over medium heat for 5 minutes, stirring often. Add the tomatoes and veal, season well with salt and pepper, and combine. Cook over low heat for 30 minutes.
- Add the pumpkin and simmer for 20 minutes more, or until it is tender. Add a little water, if necessary.
- Serve hot or cold.