6 veal cutlets (can use more)
Flour
Salt & pepper
1 clove garlic, minced
1 (4 oz.) can sliced mushrooms, drained
1 med. onion, thinly sliced
1/4 c. oil
1 (6 oz.) can tomato paste
1 tsp. sugar
1/4 c. red wine

Pound flour into veal. Sprinkle with salt and pepper. Cook garlic, mushrooms and onion in oil, set aside. Brown veal. Combine paste, water, sugar and 1/2 teaspoon salt. Pour over veal. Add garlic, mushrooms and onion to sauce. Cover, simmer 45 minutes or until tender. Add wine, heat. Serve immediately over linguini or fusilli with cheese. 6 servings.