Dredge the veal with the flour mixed with the salt.

Heat the oil in a skillet and sauté the onion and garlic in it until onion is golden. Sauté the veal in the oil until golden on both sides.

Add the tomatoes, stock and green pepper. Simmer, covered, for thirty minutes.

Arrange the veal on a bed of cooked spaghetti, spoon the sauce over the meat, and garnish with anchovies.