Veal ragout with red pepper

Yield: 6 Servings

Ingredients:

5 tb Olive oil
3 lb Veal stew meat
1.5 in cubes
1 1/2 c Carrots chopped
1/2 c Onion chopped
1/4 c Flour
4 c Chicken stock
1 Italian plum tomatoes (28oz)
1 c White wine dry
2 Garlic cloves crushed
3 Parsley sprigs
1 Bay leaf
1 ts Thyme dried
1/2 ts Basil dried Salt and pepper
1 Red bell pepper
1/2 c Parsley chopped
1/4 c Green onions minced
2 ts Garlic minced
2 ts Lemon peel grated
1 3/4 lb Fettuccine

Instructions:

fresh 2 tb Butter Heat 5 T oil in Dutch oven over med-high heat. Pat veal dry and add to pan in batches. Cook until brown on all sides adding more oil if necessary. Drain on paper towels. Add carrots and onion to pan and cook for approx. 5 min. stirring frequently. Return veal to pan sprinkle with flour. Stir 3 min. Add stock and bring to a boil scraping any browned bits from the bottom of the pan. Mix in tomatoes wine parsley sprigs crushed garlic bay leaf (crumbled) thyme basil (crumbled) salt and pepper. Bring to a simmer stirring constantly and break up tomatoes. Reduce heat cover and simmer 1 hr. Uncover and simmer until veal is tender approx. 20 min. Add bell pepper and cook until tender approx. 10 min. Transfer meat and bell pepper to bowl using a slotted spoon. Discard parsley sprigs. Skim surface of remaining liquid. Boil until reduced to approx. 2 cups stirring occasionally approx. 20 min. Return meat and peppers to pan. (NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over med. heat before continuing.). Combine parsley green onion minced garlic and lemon peel. Cook fettuccine in salted water al dente'. Drain return to pot and mix with butter. Arrange around outer edge of large deep platter. Spoon ragout into center of platter. Sprinkle with parsley mixture and serve. Clay Irving