Veal Ragout with Red Pepper
Makes 6 servings

5 tbsp olive oil
3 lb veal stew meat, cut in 1 1/2-inch cubes
1 1/2 cups chopped carrots
1/2 cup chopped onion
1/4 cup flour
4 cups chicken stock
1 (28 oz) can Italian plum tomatoes
1 cup dry white wine
3 parsley sprigs
2 garlic cloves, crushed
1 bay leaf
1 tsp dried thyme
1/2 tsp dried basil
salt and pepper
1 red bell pepper, chopped

1/2 cup chopped parsley
1/4 cup minced green onions
2 tsp minced garlic
2 tsp grated lemon peel

1 3/4 lb fresh fettuccine
2 tbsp butter

Heat 5 tbsp 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 minutes, stirring frequently. Return veal to pan, sprinkle with flour. Stir 3 minutes.

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 hour.

Uncover and simmer until veal is tender, approx. 20 minutes. Add bell pepper and cook until tender, approx. 10 minutes. 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 minutes. Return meat and peppers to pan. (Note: can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over medium 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.