INGREDIENTS

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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