1 oz. olive oil
2 lb. veal stew meat or 1 veal steak
1 chopped onion
2 stalks celery
1 garlic clove, minced
3/4 c. white wine
3/4 c. chicken stock
8 oz. tomato sauce (no salt)
Basil, thyme, black pepper, and oregano to taste
2 diced whole tomatoes

Heat olive oil in skillet; add veal and let brown. Add onion, celery, and garlic. Add white wine and simmer until it is reduced. Add chicken stock and tomato sauce. Add herbs and let simmer 1 hour or until veal is tender. Add diced tomatoes 10 minutes before serving. Serves 4.