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Spaghetti With Veal And Peppers

21st.Century.Chef's picture
Ingredients
  Boneless veal shoulder 2 Pound, cut into strips
  Flour 1⁄2 Cup (8 tbs)
  Olive oil/Vegetable oil 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Green peppers 4 Medium, cut into strips
  Sliced onion 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), minced
  Canned tomatoes 3 1⁄2 Cup (56 tbs), undrained (28 Ounce Can)
  Tomato sauce 2 Cup (32 tbs) (Two 8 Ounce Cans)
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Servings: 
5

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