add to shopping list Ingredients

1,1 lb Veal Stew
3,38 fl oz red wine
1,7 oz tomato sauce
to taste Olive Oil
1 garlic
1/4 chopped onion
5 bay leaves
to taste salt

Preparation

In a pan heat the olive oil. Add the veal stew and cook on medium-high flame until it is golden on each side: add salt to taste.
Add the wine and let evaporate.
Add the tomato sauce, salt and leaves, cover the pan, bring to boil and cook for 20 minutes about, stirring occasionally with a woody spoon.
Discover the pan and cook for ten minutes about. Serve hot.

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