Recipe for Veal Sauté with Olives

Cut the meat into pieces. Pour the oil into a pot and brown the meat for a few minutes, seasoning with salt and pepper. Remove the meat and keep it warm. Slice the onion, finely chop the garlic, and put everything into the pot over medium heat, stirring for a few minutes. Then pour in the wine, tomato sauce, and 2 glasses of hot water. Add the pieces of meat, bay leaf, and thyme. Cover and simmer on low heat for 1 hour, stirring occasionally.

To finish, blanch the olives for 5 minutes in boiling water. Drain them, then add to the pot and continue cooking for 30 minutes. This dish can be served with potatoes, spaghetti, or macaroni sprinkled with grated cheese.