Veal fillets in sauce according to grandmother's recipe

First, season the veal fillets with salt and pepper and dredge them in the flour, shaking them gently.

Then, preheat a little olive oil in a frying pan and let the fillets brown.

Remove and set aside. In the same pan, with the bottom full of juice, add a little more oil and fry the garlic, onion and carrot, all previously chopped.

Once the vegetables are ready, add the crushed tomato with the bay leaf and let it cook together for a few minutes.

Next, add the red wine, a classic cooking step to deglaze the pan and collect all the caramelized meat juices.

After a few minutes, add the steaks back into the frying pan to absorb all the flavor of the sauce with the wine. turn down the heat and let everything cook together, until the meat is tender and tasty, and the sauce has thickened.