directions
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1
Make spaghetti and set aside
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2
In a shallow dish, combine the flour with the salt and black pepper
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3
Dredge the veal chunks in the mixture
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4
Heat the oil in a Dutch oven over medium heat
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5
Add the coated veal and cook until light golden about 10 minutes, stirring occasionally
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6
Add the garlic, onion, and green peppers and cook for 5 minutes more, stirring occasionally
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7
Add the chicken broth, tomatoes with juice, red wine, oregano, basil, red pepper, and sugar, reduce the heat, and simmer for 10 minutes more, stirring occasionally
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8
Meanwhile, cook spaghetti until al dente, drain, and transfer to a heated serving platter
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9
Spoon the veal mixture over the spaghetti and serve immediately
VEAL ITALIANO
ingredients
- 1 full load of pasta dough made into spaghetti
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-1/2 pounds veal chunks
- 1/4 cup olive oil
- 2 garlic cloves, chopped
- 1 large onion, chopped
- 3 green bell peppers, cut into large chunks
- 1 (10-1/2 ounce) can chicken broth
- 1 (28 ounce) can whole tomatoes, undrained
- 1/4 cup red wine
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/8 teaspoon crushed red pepper
- 1 teaspoon sugar