VEAL SPEZZATO (Veal & Peas)

1 1/2 -2 lbs. Veal Stew
2 T. Olive Oil
2 Garlic Cloves, minced
1 onion, chopped
1 C. White Wine
1 T. Parsley, chopped
2 C. Tomato Sauce
2 C. Frozen Peas

In a heavy sauce pan over medium heat, saute in olive oil the veal, garlic, and onion. Add wine and parsley then cover tightly and simmer for 80 minutes.

Add tomato sauce and peas and cook for 20 minutes more.

Season with salt & pepper to taste

Yields: 4 servings, serve over rice or pasta

From: Susan Charbonneau

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