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Ingredients

• 2  (about 1 pound each) veal shoulder blade chop, 1-inch thick
• 1 slice(s) bacon, chopped
• .25 teaspoon(s) salt
• .125 teaspoon(s) ground black pepper
• 1 medium onion, chopped
• 2 clove(s) garlic, finely chopped
• 1 can(s) (14 1/2 ounces) tomatoes in puree
• 1 cup(s) chicken broth
• .5 cup(s) dry white wine
• .25 teaspoon(s) dried sage, crumbled
• 1 cup(s) frozen peas

Description

2   (about 1 Pound Each) Veal Shoulder Blade Chop, 1-inch Thick 1   Slice(s) Bacon, Chopped

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