Olive oil
1 med. yellow onion
1 lb. ground veal
15 oz. can tomato sauce
1 tsp. minced garlic
Salt
Pepper
Chopped parsley
Chopped basil
1/4 C. sliced mushrooms
Egg noodles, rice or fettuccine

Cover the bottom of a heavy skillet or Dutch oven with olive oil. Heat on medium high heat while you chop the onion. When the oil is hot, saute the onion until it starts to get transparent. Add the veal, cook uncovered until browned, turning frequently. Add the tomato sauce and about 1/3 can of water. Add the seasonings and mushrooms. Stir well, bring to a boil. Lower heat and simmer while you cook the noodles. Serve over egg noodles, rice or fettuccine.

Recipe submitted by John