Spaghetti with Veal and Peppers Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Boneless veal shoulder2 Pound, cut into strips
 Flour1⁄2 Cup (8 tbs)
 Olive oil/Vegetable oil1⁄3 Cup (5.33 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Green peppers4 Medium, cut into strips
 Sliced onion1⁄2 Cup (8 tbs)
 Garlic4 Clove (20 gm), minced
 Canned tomatoes3 1⁄2 Cup (56 tbs), undrained (28 Ounce Can)
 Tomato sauce2 Cup (32 tbs) (Two 8 Ounce Cans)
 Salt2 Teaspoon
 Basil1 1⁄2 Teaspoon
 Oregano1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Spaghetti1 Pound, uncooked

Nutrition Facts

Serving size

Calories 1011 Calories from Fat 336

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 12.8 g63.8%

Trans Fat 0 g

Cholesterol 230.9 mg

Sodium 1214 mg50.6%

Total Carbohydrates 107 g35.7%

Dietary Fiber 7.7 g30.8%

Sugars 8.4 g

Protein 67 g134.3%

Vitamin A 51.8% Vitamin C 213.2%

Calcium 14.7% Iron 43.2%

*Based on a 2000 Calorie diet


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.