Ingredients

• 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

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Instructions

1. Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.