Ingredients

• 3 tbsp olive oil
• 1 lb ground veal
• 3 large garlic cloves, chopped
• 1 tbsp chopped fresh rosemary, or 2 tsp dried
• 1/2 lb mushrooms, chopped
• 1 14 1/2 oz can diced tomatoes in puree
• 3/4 cup dry red wine
• 3/4 cup canned beef broth
• 1/4 cup tomato paste

Directions

1. Heat oil in skillet.

2. Add veal, garlic and rosemary; saute until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes.

3. Add mushrooms, saute 5 minutes.

4. Add tomatoes, wine, broth and tomato paste.

5. Bring to boil.

6. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring, about 30 minutes.

7. Season with salt and pepper.

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