Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Clay Irving

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