INGREDIENTS

1. 1lbveal, cubed
2. 1/4cupolive oil
3. 3largepotatoes, peeled and cut into chunks
4. 2tablespoonsfresh parsley, chopped
5. 3clovesgarlic, chopped
6. 1tablespoonfresh rosemary leaves, whole or chopped
7. 1 (28 ounce)canplum tomatoes, diced or chef cut
8. salt, to taste
9. pepper, to taste

DIRECTIONS

1. In a large sauce pan, brown veal cubes in olive oil over medium high heat.
2. Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
3. Saute until garlic is tender but not brown, about 5 minutes.
4. Add tomatoes.
5. Simmer for about 15 minutes.
6. Add potatoes and simmer for about 30 minutes or until potatoes are tender.