1 1/2 lbs. stewing veal, cut into cubes
2 tbsp. butter
2 tbsp. olive oil
2 garlic cloves, chopped
1 onion, chopped
2 cans Contadina stewed tomatoes
1/2 c. dry white wine
1/2 tsp. basil
1/2 c. finely chopped fresh parsley
1 red pepper, thinly sliced
2 celery stalks, chopped
Salt and pepper to taste
1 pkg. egg noodles, cooked

Heat the butter and oil in a large saucepan. Add the garlic and onion and fry until soft but not brown. Add veal cubes and fry until well sealed and brown. Add tomatoes, wine, parsley, basil, pepper, celery, and salt and pepper. Bring to a boil, lower heat and cover. Simmer 1 1/2 to 2 hours or until the veal is very tender. Serve with noodles.