5 tablespoons olive oil
3 cloves garlic, thinly sliced
1/2 large onion, finely chopped
2 tablespoons fresh basil leaves, torn
1 tablespoon fresh oregano leaves, torn
1 tablespoon Italian seasoning
5 anchovies, packed in oil
One 28-ounce can whole San Marzano tomatoes
6 ounces canned tomato sauce
4 ounces dry white wine
4 tablespoons butter
1/4 cup olive oil
3 cloves garlic, sliced
Four 4-ounce slices milk-fed veal tenderloin, pounded to 1/4-inch thick
1 tablespoon torn fresh basil
5 ripe plum tomatoes, roughly chopped
3 ounces dry white wine
6 ounces fresh buffalo mozzarella, sliced into 1/3-inch rounds
Finely minced fresh parsley, for garnish
The recipe makes enough sauce for 8 to 10 servings; store any leftover sauce in the refrigerator. In addition to the Veal Pizzaiola, you can serve Chef Vola's Marinara Sauce with your favorite pasta.
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