Vincenza Cappuccio Conte was my mother in law. She's been gone for a long time. She was an excellent cook. She made this dish while I was dating my husband. I wondered how did she get that veal so tender.
I never got to see her prepare it, so I guesstimated, and it turned out just like hers. I did tweak it, but in a good way. This is what you'll need:
1.5 lb veal stew meat
Flour for dredging
Salt and pepper to taste
2 cups tomato puree
1 cup any wine
2-3 cloves garlic, sliced
1/4 cup Fresh parsley, chopped
10 oz box frozen peas
Dredge pieces of veal in flour. Tap to remove excess
In large saucepan, brown garlic in 2 TBS Olive oil until golden. Remove the garlic and discard.
Add the dredged pieces of veal into the heated oil. Brown on all sides. Add the wine. Let the wine evaporate, then add the tomatoes in puree, parsley, salt and pepper.
Let simmer for approximately 20 minutes, or until the veal is fork tender.
Add peas, let cook for additional 10 minutes longer.
You can serve with mashed potatoes, noodles or rice.