4-5 lb. boneless shoulder or chuck veal roast or rolled veal roast
8 carrots, cut in 2" pieces
1 lg. onion, diced
1-2 cloves garlic, crushed
1 stalk celery, chopped
1 tbsp. sugar
1 bay leaf
2-4 tomatoes, chopped
4 sprigs parsley
1/2-1 c. dry white wine
1 pkg. frozen peas, optional

1. Brown veal in cooking oil. Remove.

2. Add onion, carrots, sugar and garlic. Cook until brown.

3. Return meat to pan. Add wine, tomatoes, celery, parsley and bay leaf.

4. Bring to boil. Cover, reduce heat, simmer 2 hours (better when made day in advance). May be frozen.

Optional: Add thawed package of frozen green peas. Cook for 15 minutes prior to serving.