2 lbs Veal shoulder
1 onion chopped
1 cup dry red wine
Directions:Brown the veal in olive oil. Add onion, brown a while longer and then the wine. Add the tomatoes (peeled and grated), the tomato paste (thinned in a cup of water), the bay leaf, salt, pepper and 1/2 cup hot water. Cover and simmer for 1 1/2 hr. "Cross" the baby onions with a sharp knife, add them into the pot and cook for another hour. SERVES 5 -6.
