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

1	lb	veal
1/4	cup	olive oil (veg.oil may be substituted)
1	large clove	garlic (crushed)
		flour
		Italian seasoning to taste
2	cups	chicken broth
1/2	cup	Marsela Wine
1	small can	tomato sauce
1/4	cup	chopped fresh parsley
4	oz.	sliced fresh mushrooms
4	oz.	sliced fresh plum tomatoes

• Cut the veal into serving size pieces and pound between sheets of plastic wrap. Mix flour and Italian seasoning together in a bowl. Dredge the veal in the flour mixture to coat on both sides. In an electric frying pan (regular frying pan can be used) 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 when done and keep it warm till needed. In the same oil, add the chicken broth, Marsela wine and tomato sauce
• Mix well, scraping all the brown sediment in the pan till it is all dissolved. Continue cooking until sauce starts to thicken approximately 15 min.
• Add: The browned veal, fresh parsley, fresh mushrooms, 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.