A:

1/2 c. olive oil
2 lbs. veal stew (1 inch cubes

B:

2 c. diced onion
4 cloves crushed garlic
1 bay leaf
1 pt. diced fresh mushrooms (or 8 oz. can)
4 diced green peppers

C:

1 c. white wine (sauterne)
2 cans crushed tomatoes (28 oz. each)
Salt, pepper, Accent to taste
2 tsp. sugar
2 tsp. oregano
2 tbsp. basil
2 tbsp. parsley
1/2 tsp. crushed pepper

1. In 6 quart pot, saute A for 5 minutes.

2. Add B; saute for 10 minutes.

3. Add C; bring to a boil, simmer, covered 45-60 minutes.

4. Thicken only if desired with 1 tablespoon cornstarch and 1 tablespoon of white wine, dissolved and add slowly and stirring, simmer 5 minutes.

5. Garnish with chopped parsley.

NOTE OF IMPORTANCE: This is a master cacciatore recipe. Diced chicken, pork, beef can be used. Serve with rice or pasta.