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1
Heat 5 tablespoon oil in Dutch oven over med-high heat.
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2
Pat veal dry, and add to pan in batches.
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3
Cook until brown on all sides, adding more oil if necessary.
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4
Drain on paper towels.
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5
Add carrots and onion to pan and cook for approx.
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6
5 min., stirring frequently.
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7
Return veal to pan, sprinkle with flour.
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8
Stir 3 min.
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9
Add stock and bring to a boil, scraping any browned bits from the bottom of the pan.
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10
Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper.
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11
Bring to a simmer, stirring constantly, and break up tomatoes.
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12
Reduce heat, cover, and simmer 1 hr.
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13
Uncover and simmer until veal is tender, approx.
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14
20 min.
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15
Add bell pepper and cook until tender, approx.10 min.
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16
Transfer meat and bell pepper to bowl using a slotted spoon.
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17
Discard parsley sprigs.
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18
Skim surface of remaining liquid.
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19
Boil until reduced to approx.
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20
2 cups, stirring occasionally, approx.
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21
20 min.
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22
Return meat and peppers to pan.
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23
(NOTE: Can be prepared up to 2 days ahead.
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24
Cover and refrigerate.
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25
Rewarm over medium heat before continuing.).
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26
Combine parsley, green onion, minced garlic, and lemon peel.
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27
Cook fettuccine in salted water al dente'.
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28
Drain, return to pot, and mix with butter.
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29
Arrange around outer edge of large deep platter.
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30
Spoon ragout into center of platter.
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31
Sprinkle with parsley mixture and serve.
