I love this recipe. It's quite easy to prepare but don't be fooled by its simpleness and don't omit the white wine. Veal can sometimes be difficult to find at supermarkets. If it doesn't sell quickly, it's cut into stew meat at marked-down prices. That's when I snatch it! Veal often uses lemon and capers. This recipe does not.
- 4 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 pounds veal, trimmed and cubed
- 1, 8 ounce can tomato sauce
- 1/2 cup white wine
- Salt and pepper to taste
Add meat to the pot and brown evenly.
Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low. Cover and simmer for 1 1/2 hours, or until meat is tender. Serve with plain white rice.
This recipe is easily halved.