Veal Ragout with Red Pepper
| Yield: | 6 Servings |
| Categories: | Meats |
| 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, fresh |
| 2 | tb | Butter |
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