One pound of veal spiedini
six cloves of garlic
two large sweet onions
two cartons Pomi chopped tomatoes.
three table spoons of olive oil
three teaspoons of oregano
Mince the garlic and fry it in the oil. Thinly slice the onions and fry until translucent. Then add the veal. Now you can fry it up in strips as shown above or you can dice it. I like to fry it in the shape of a sliver dollar so I can put it in a sandwich. Brown it.
Then add the Pomi tomatoes and the oregeno. Siimmer on a low flame with a cover. Long time low flame that you check to see it doesn't dry out. Add a little water by sloshing it around the tomato carton to get the rest of good stuff.
After about 40 minutes it's ready to serve over a good spaghetti. Not Ronzoni. Add a little pecorino romanno.
Enjoy.
