2 pounds veal shoulder
1 onion chopped
1 cup dry red wine
1 cup olive oil
4 ripe tomatoes, peeled and cut up
1 tablespoon tomato paste
1 bay leaf
2 pounds baby onions
Brown the veal in olive oil. Add onion, brown a while longer and then the wine.
Add the tomatoes, 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 hours. Cross the
baby onions with a sharp knife, add them into the pot and cook for another hour.
Serves 5 to 6.