3 or 4 tbsp. oil
2 carrots, chopped
2 onions, chopped
1 green pepper, chopped
2 tbsp. parsley, chopped
2 ribs celery, chopped
2 lbs. chopped veal
1 or 2 beef bouillon cubes
1 c. red wine
28 oz. can Italian tomatoes
8 oz. can tomato sauce
6 to 10 mushrooms, quartered

Brown veal in oil. Add onions, carrots, pepper, celery, parsley, and saute until tender. Add wine, bouillon, tomatoes with their liquid, tomato sauce. Cover and simmer for 1 to 1 1/2 hours. Uncover and boil down to reduce sauce. Add mushrooms 15 to 20 minutes before serving, salt and pepper to taste. Serve with rice or noodles.

Serves 6 to 8.