Ingredients

• 800 g veal (small schnitzels)
• 300 g onions
• 100 g pancetta (Dalmatian)
• 1 tablespoon olive oil
• 20 g butter
• 3 garlic cloves
• 5 cloves
• 1/4 teaspoon hot paprika
• 1 cup wine (white)
• 200 g tomatoes (strained thick juice)
• 1 bay leaf
• 1 cup stock (veal or beef)
• 3 tablespoons flour
• 1 teaspoon sugar (brown)
• 5 g salt

Instructions

1. Prepare veal schnitzels (thin them slightly) put one side into flour.

2. Mince onion, garlic and pancetta. Sauté onion on olive oil until becomes translucent; than add garlic and pancetta. Sauté for two more minutes.

3. Add butter and when melts put schnitzels into pot. When meat shrinks turn them to another side and sauté 15-20 minute

4. Add white wine and when alcohol evaporates add tomato, cloves, hot paprika and bay leaf. Be careful with salt (pancetta is salty).

5. Cook 50 minutes on easy fire. Try it, if it is not salty add salt, or if is too sour (tomato) add sugar.

6. Occasionally add veal stock to prevent burning. When sauce is thick and all spices gave flavor, serve hot with pasta, rice, potato or whatever.