1/2 c. olive oil
1 c. chopped onion
1 lg. garlic clove, minced
1 c. chopped green pepper
1/2 c. chopped celery
1/2 c. chopped parsley
2 med. bay leaves
1 (16 oz.) can tomatoes, undrained & chopped
1 c. tomato juice
1 (6 oz.) can tomato paste
1 (4 1/2 oz.) jar mushrooms, undrained
1 c. hot water
1 tbsp. salt
1 1/2 tsp. pepper
1/4 c. cherry wine (sweet red wine)
2 lb. thin veal scallops (12-16 pieces)

Heat oil in large saucepan. Add onion, garlic and saute. Stir in green pepper, celery, parsley and bay leaves. Cook uncovered over low heat until tender (5 minutes) stirring.

Blend in tomatoes, juice, paste and mushrooms. Add water and simmer uncovered 30 minutes. Stir in seasonings and cook 15 minutes, stirring.

Preheat oven to 350 degrees. Stir wine into sauce. In large skillet, heat small amount of oil, saute veal scallops in batches 1-2 minutes on each side. Drain. Place scallops in 9 x 13 inch baking dish. Pour sauce over. Cover and cook 30 minutes. Serve over rice. May be made in advance and reheated. Serves 6-8.