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1
Pat veal dry, and season with salt and pep- per.
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2
Heat a teaspoon of the olive oil in a heave large pot (4-5 quart) over medium heat until hot but not smoking.
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3
Then brown veal, in batches, if needed.
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4
As it browns, transfer it to a bowl and hold in reserve.
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5
Add another teaspoon of oil to the pan, lower the heat to moderately low and add the onion, stirring frequently until soft- ened, but not browned.
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6
Add garlic and cook stirring constantly, until the garlic is fragrant, about 1 minute.
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7
Whisk in one can of the mushrooms, with liquid, scrap- ping up the brown bits from the bottom of the pan.
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8
Add tomato paste and bring again to a simmer.
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9
Add the veal and any juices that may have accumulated in the bowl.
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10
Continue to simmer, until the veal is ten- der, about an hour to an hour and a half..
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11
While the veal is simmering, core and stem the peppers and cut the flesh into 1 inch pieces.
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12
In a separate skillet fry the pepper pieces until soft, but not brown.
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13
Add the second can of mushrooms, with- out liquid, and cook until slightly browned.
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14
Add to the veal mixture in the pot and cook an addition 10 minutes.
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15
Serve over broad pasta, like a fettuccine.
