1/4 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 and 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 to 1 1/2 tsp. pepper
Olive oil
2 lbs. thin veal scallops (12 to 16 pieces)
Cooked rice

Heat 1/4 cup oil in large saucepan. Add onion and garlic and saute until soft. Stir in green pepper, celery, parsley and bay leaves. Cook, uncovered, over low heat until tender, about 5 minutes, stirring several times.

Blend in tomatoes, juice, tomato paste and mushrooms. Add water and simmer uncovered 30 minutes. Stir in seasonings and cook 15 minutes more, stirring occasionally. Remove bay leaves.

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