Wash and boil the veal, remove the foam and add the sugar.

Boil for 1 ½ hour, adding hot water when needed.

After that time passes, use another saucepan to saute the onion, add the veal, turn it from all sides and add the wine. Put in the tomato paste, the grated tomatoes and add all the herbs and spices.

Use the broth from the boiled veal to add it into the stew every now and then, when required and cook for another half an hour.

Insert the quinces in hot water for a short period of time (this helps in peeling them easier), clean and remove the seeds, cut them in slices and fry slightly from each side.

Add them to the saucepan with the other ingredients and cook until the quinces are ready (they may be cooked in 10 minutes or even in 20... it depends on the quinces). Check if the veal is cooked too and our stew is ready.