Veal Forcemeat

In a Dutch oven , over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor , fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper.

In a saucepan , over medium heat, add the oil. Add the onions, celery and carrots. Season with salt and crushed pepper. Cook for 4 to5 minutes or until the vegetables are soft and clear in color. Add the garlic, tomatoes, oregano , and bay leaf. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Bring the liquid to a boil, reduce the heat to medium low and simmer for 1 hour. Remove from heat and reseason with salt and pepper. Yield: 4 cups