In a frying pan heat oil till hot. Add garlic and cook till well done and brown, remove the garlic and discard. Brown the veal in the oil, about 2 minutes per side. Remove veal and keep it warm. In the same oil, add: 2 cups chicken broth, 1/2 cup Marsela wine, 1 small can of tomato sauce. Mix well, scraping all the brown sediment in the pan till it is all dissolved. Continue cooking unitl sauce starts to thicken. About 15 minutes.

Add the browned veal, 1/4 cup of chopped fresh parsley, 4 oz. of sliced fresh mushrooms, 4 oz. of sliced fresh plum tomatoes. Cook uncovered on low heat for 10-15 minutes, till veggies and meat are thoroughly warm, making sure that it doesn't burn or stick.

Serve the sauce on pasta of your choice. Add some Parmesan for extra flavor.