Spaghetti with Veal and Peppers Recipe
Ingredients
| 2 pounds boneless veal shoulder, cut in strips | ||
| Flour | ||
| 1/3 cup olive or vegetable oil | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 4 medium green peppers, cut in strips | ||
| Onion | 1/2 Cup (16 tbs), sliced | |
| Garlic | 4 Clove (5gm), minced | |
| Tomatoes | 3 1/2 Cup (16 tbs), undrained | |
| Tomato sauce | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Basil | 1 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Spaghetti | 1 pound, uncooked | |
Directions
Coat veal with flour; brown in oil and butter or margarine in large skillet.
Remove meat; saute green peppers and onion about 5 minutes.
Return meat; add garlic, tomatoes, tomato sauce and seasonings.
Cover and simmer 1 hour, stirring occasionally.
Cook spaghetti according to package directions; drain.
Serve with veal and pepper sauce.
Remove meat; saute green peppers and onion about 5 minutes.
Return meat; add garlic, tomatoes, tomato sauce and seasonings.
Cover and simmer 1 hour, stirring occasionally.
Cook spaghetti according to package directions; drain.
Serve with veal and pepper sauce.
Chef
