Fettuccine with Veal & Sweet Pepper Sauce

Name: Fettuccine with Veal & Sweet Pepper Sauce
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 red bell peppers; ½ lb. ground veal; 4 ripe, firm plum tomatoes, peeled and chopped, juice reserved; 2 green bell peppers; ¼ cup grated Grana Padano; ¼ cup extra-virgin olive oil; 1 lb. fettuccine; Kosher salt and freshly ground black pepper, to taste; ½ cup very finely chopped onion; 2 tbsp. butter; 6 cloves garlic, peeled and crushed; 2 yellow bell peppers; 2 tbsp. canola oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

For this sauce from the late Marcella Hazan, the veal is cooked separately and added later to preserve its juiciness. Peel the peppers and the tomatoes so they break down over the heat and form the base of the sauce, as no other liquid is used.

Ingredients

2 green bell peppers
2 red bell peppers
2 yellow bell peppers

Europe
Italy
Main course
Mediterranean
Pasta

Method

Halve each bell pepper lengthwise; stem and seed, then peel with a swivel-blade vegetable peeler. Cut peppers into strips slightly less than 1″ wide.
Pour olive oil into a 12″ skillet. Add garlic, turn heat to medium, and cook, turning garlic as needed, until light brown. Using a slotted spoon, remove garlic from pan and discard. Add bell peppers, salt, and pepper