Source:

Cillia

Serves/Makes:4

Ingredients

• 2 lbs (.9 kg). veal cutlets - wafer thin slices
• 8 small Italian peppers or 4 large peppers (green, red, yellow or orange)-wafer slices
• 2 large onions - sliced
• 2 8 oz (224 grm). cans tomato sauce
• 1 28 oz (784 grm). can crushed tomatoes
• olive oil
• 1/4 cup (60 ml) wine
• 6 garlic cloves, whole
• 1/2 lb (.2 kg). fresh mushrooms or a few cans of mushrooms
• 1 tsp (5 ml) basil
• 1 tsp (5 ml) parsley
• 1/2 tsp (2 ml) oregano
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper
• garlic powder, to taste
• cooked pasta

Preparation

• Heat a small amount of oil in large, deep frying pan.
• Put in veal, sprinkle with garlic powder and salt, and brown.
• Put in onions and let brown with pot cover on about 5 minutes.
• Add peppers cook with cover on (italian-1 minute) (big pepper-5 minutes)
• Add crushed tomatoes, tomato sauce, wine, mushrooms, garlic, basil, parsley, oregano, salt and pepper.
• Add a little water if the sauce is too thick.
• Cover and cook on a very low light for 3/4 hour stiring often.
• Serve with pasta.

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