Veal Pasta Sauce with Red, Green, and Yellow Peppers

Name: Veal Pasta Sauce with Red, Green, and Yellow Peppers
Ingredients: 6 meaty bell peppers, 2 red, 2 green, and 2 yellow; 1⁄4 cup extra-virgin olive oil; 6 or 7 whole cloves garlic, peeled; Fine sea salt; 4 fresh, ripe, firm plum tomatoes; 2 tbsp. vegetable oil; 2 tbsp. butter; 1⁄2 cup very finely chopped onion; 1⁄2 lb. ground veal; Black pepper ground fresh from the mill; 1 lb. fresh fettuccine or pappardelle or 10 oz. dried fettuccine, or 1 lb. penne; 1⁄4 freshly grated parmigiano-reggiano cheese

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This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness." See the recipe »

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Ingredients

6 meaty bell peppers, 2 red, 2 green, and 2 yellow
1⁄4 cup extra-virgin olive oil
6 or 7 whole cloves garlic, peeled
Fine sea salt
4 fresh, ripe, firm plum tomatoes
2 tbsp. vegetable oil
2 tbsp. butter
1⁄2 cup very finely chopped onion
1⁄2 lb. ground veal
Black pepper ground fresh from the mill
1 lb. fresh fettuccine or pappardelle or 10 oz. dried fettuccine, or 1 lb. penne
1⁄4 freshly grated parmigiano-reggiano cheese