-
1
Preheat broiler to 500 degrees F. In a 2 to 3 quart saucepan, heat 4 tablespoons oil until smoking.
-
2
Add the onion and oregano and cook 7 to 9 minutes, until the onion is soft and light golden brown.
-
3
Add basic tomato sauce and 1/4 cup water, and bring to a boil.
-
4
Reduce heat, simmer 10 minutes, and set aside just off of the burner to keep warm.
-
5
Season the veal chops with salt and pepper, saute in remaining 2 tablespoons of olive oil until light golden brown.
-
6
Turn and cook on other side to desired doneness, about 7 to 9 minutes for medium-rare.
-
7
Spoon 3 to 4 tablespoons of the warm tomato sauce over each chop, leaving the bone exposed.
-
8
Grate the mozzarella on the widest part of the cheese grater and sprinkle over the chops.
-
9
Place the cookie sheet with the chops under the broiler again and cook until cheese is bubbling and golden brown, about 2 to 3 minutes.
-
10
Remove from the broiler to the platter, tear the basil leaves and sprinkle over the chops, and serve immediately.
-
11
In a 3-quart saucepan, heat the olive oil over medium heat.
-
12
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
-
13
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
-
14
Add the tomatoes and juice and bring to a boil, stirring often.
-
15
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
-
16
Season with salt and serve.
-
17
This sauce holds one week in the refrigerator or up to 6 months in the freezer.
