Veal and Pumpkin Stew

1 TB sweet butter

1 TB olive oil

1 large onion, finely chopped

1 ½ cups tomatoes, peeled and chopped

1 3/4 lb. ground veal

1 ½ cups pumpkin, peeled and cubed

salt and pepper

Heat the butter and olive oil in large saucepan. Cook the onion over medium heat for 5 minutes. Add veal and brown. Season with salt and pepper. Add tomatoes and cook over low heat for 30 minutes.

Add the pumpkin and simmer for 20 minutes more, or until tender. Add water if necessary. Serve over rice. This is a Sicilian picadillo.

From La Cucina Siciliana di Gangivecchio. Serves 4.