2 lbs veal
1 lb pasta No 6
2 lbs tomatoes peeled and mashed
6 garlic gloves
2 tbs butter
2 tbs olive oil
1 tsp sugar
¼ tsp cinnamon
½ cup red wine
4 – 5 pimento seeds
salt, pepper
Peel and cut the garlic cloves in half. Cut the meat into six portions and make two small cuts in each portion. Place a piece of garlic into each cut. Heat the butter and the oil in a saucepan and sauté the meat over medium heat. Pour in the wine and soon as it has evaporated, add the mashed tomatoes, salt, pepper, pimento seeds, cinnamon and sugar. Cover the pan and leave to simmer for about 2 hours, adding a little hot water if necessary. Cook the paste in plenty of salted water, drain and serve immediately with the meat and sauce poured over the top.