2 lbs. veal
1 tsp. olive oil
1 tsp. butter
1 (8 oz.) can Contadina tomato sauce
1 (10 oz.) can beef bouillon
1 medium white onion
1 carrot
2 stalks celery
Bouquet garni, consisting of bay leaf, thyme and parsley
8 ozs. white wine

Cut the veal into small pieces, sprinkle with flour and saute in olive oil and butter for 10 minutes. Remove veal to a deep casserole dish; clean pan with white wine and pour over veal. Chop onion, carrot and celery very fine. Saute in olive oil and butter for 10 minutes and add to veal. Heat the tomato sauce and bouillon in a small saucepan and add to the veal. Add herbs and cook at 250 degrees for 2 hours.