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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Veal and Peppers Recipe

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This recipe for Veal and Peppers is from The Horth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs veal (stew cut)
2 green peppers
2 28 oz cans of whole tomatoes
1 large onion
5 cloves of minced garlic
2 tsp oregeno
2 tsp parsley
1 cup red wine
3 tbsp tomato paste
1/2 tsp red pepper flakes
Pasta of your choice.
Directions:
Directions:
In a dutch oven, brown the veal in a small amount of olive oil. When brown, add garlic, onions and peppers and cook for a couple of minutes. In the meantime, hand crush the tomatoes then add to the pan along with the wine, tomato paste and spices. Bring to a boil, then turn on low and simmer for about 2 1/2 hours until the meat is tender and easy to pull apart.

Serve over pasta.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3 hours

 

 

 

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