Veal and Peppers

Ingredients:
1 pound veal stew, cut into 2-inch chunks
1 medium yellow onion, julienned
1 large bell pepper, julienned
2 T parsley, chopped
4 garlic cloves, minced
1/2 cup sauterne
1 teaspoon fresh oregano, or 1/4 to 1/2 teaspoon dried
1/4 teaspoon crushed red pepper
1/2 cup extra virgin olive oil, separated
1 teaspoon unsalted butter
1 can San Marzana tomatoes (28 ounces), crushed by hand
salt and freshly ground black pepper, to taste

Preparing the veal and peppers:
Heat pan with olive oil and butter. Add seasoned veal and saute until lightly brown.

Remove veal from pan, set aside (keep warm) and drain the oil from the pan.

Add 2 tablespoons of olive oil to the pan and saute onions until translucent. Add garlic and saute until it imparts its aroma. Add chopped parsley, stir, and let cook for a minute or two.

Return the veal and any juices that have accumulated to the pan and saute with the other ingredients several minutes. Add the wine, cover and lower heat to simmer and cook gently for about 5 minutes. Remove cover and reduce wine until almost gone.

In a separate pan, saute tomatoes in 2 tablespoons of oil, season with salt and pepper and cook until tomatoes are sweet and tender, about 5 to 8 minutes. Add tomatoes to the veal and simmer for about 8 to 10 minutes. Add the oregano and crushed pepper.

Meanwhile, in another pan heat 2 tablespoons of oil. Add 1 clove of chopped garlic, season with salt and pepper and julienned peppers and saute until the peppers are translucent. Drain oil from the peppers and add to the pan with the veal and simmer for several minutes. Serve over paparadelle.

Serves 4