Spaghetti with Veal and Peppers
|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)|
|Basil||1 1⁄2 Teaspoon|
|Spaghetti||1 Pound, uncooked|
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.