---------- Recipe via Meal-Master (tm) v7.01

     Title: Veal Ragout with Red Pepper
Categories: Main dish, Meats
  Servings:  6

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

  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.

From: KOUNTRY COOK #1 @1912232
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