Veal Parmesan

• 2 cans Big R tomatoes
• 4 cans tomato sauce
• 1 c. finely chopped onion
• 1 clove garlic
• 1 Tbsp. parsley
• 3 dashes of oregano
• 2 large Tbsp. sugar
• 1 or 2 bay leaves
• 1 lb. Mozzarella cheese, grated
• grated Parmesan cheese
• veal flank steak or round steak tenderized

1. Sauce:
2. Spray Dutch oven with Pam.
3. Pour excess liquid off of canned tomatoes into pot.
4. Mince tomatoes in food processor.
5. Put in pot.
6. Add 4 cans tomato sauce and 4 cans water.
7. Chop onions and garlic in food processor.
8. Add to tomato mixture.
9. Salt and pepper to taste.
10. Add oregano, sugar, parsley and bay leaf.
11. Bring to bubbling heat, then reduce to a low simmer, stirring about every 15 to 20 minutes.
12. Let cook for about 3 hours.

tomatoes, tomato sauce, onion, clove garlic, parsley, oregano, sugar, bay leaves, mozzarella cheese, parmesan cheese, veal flank

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555986 (may not work)