10 lbs. veal hearts
1 gallon prepared tomato sauce
1 lg. onion, chopped
2 tbsp. garlic, peeled & chopped
Basil
Oregano
2 tbsp. virgin olive oil
Crushed red peppers
Parsley

Boil veal hearts 1 hour. Cool, then trim free of all fat and veins. Dice meat into 1/2" squares; set aside.

In large saucepan heat olive oil and saute onions and garlic until golden brown. Add diced veal hearts and cook for 5 to 7 minutes. Add tomato sauce and let simmer on low heat for 10 minutes. Season to taste with basil, oregano, parsley and red pepper. Ready to serve. NOTE: Soffrito should sit overnight for better flavor.