Veal, Mushroom and Red Wine Sauce

• 3 tablespoons olive oil
• 1 pound ground veal
• 3 large garlic cloves, chopped
• 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
• 1/2 pound mushrooms, chopped
• 1 14 1/2-ounce can diced tomatoes in puree
• 3/4 cup dry red wine
• 3/4 cup canned beef broth
• 1/4 cup tomato paste

1. Heat oil in large skillet over medium-high heat.
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 occasionally, about 30 minutes.
7. Season to taste with salt and pepper.

olive oil, ground veal, garlic, rosemary, mushrooms, tomatoes, red wine, beef broth, tomato paste

Taken from www.epicurious.com/recipes/food/views/veal-mushroom-and-red-wine-sauce-4996 (may not work)