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Cubanelle and Veal Bolognese

2 tablespoons olive oil

2 Cubanelle peppers, chopped
 
2 cloves garlic, minced
 
1 pound ground veal 

1/2 pound ground chuck 

1 (28 ounce) can crushed tomatoes 
 
1 tablespoon Italian seasoning 

2 teaspoons sea salt 

1 teaspoon ground black pepper 

 

Heat olive oil in a large saucepan over medium heat. Add Cubanelle peppers; cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir veal and chuck into the saucepan; cook, breaking up gently with a wooden spoon, until browned, about 10 minutes. Add crushed tomatoes, Italian seasoning, salt, and pepper. Bring sauce to a boil; reduce heat to low and simmer, covered, until flavors combine, about 30 minutes.

 

 


Gimaş © 2015. All Rights Reserved.
Select a Language
 

Cubanelle and Veal Bolognese

2 tablespoons olive oil

2 Cubanelle peppers, chopped
 
2 cloves garlic, minced
 
1 pound ground veal 

1/2 pound ground chuck 

1 (28 ounce) can crushed tomatoes 
 
1 tablespoon Italian seasoning 

2 teaspoons sea salt 

1 teaspoon ground black pepper 

 

Heat olive oil in a large saucepan over medium heat. Add Cubanelle peppers; cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir veal and chuck into the saucepan; cook, breaking up gently with a wooden spoon, until browned, about 10 minutes. Add crushed tomatoes, Italian seasoning, salt, and pepper. Bring sauce to a boil; reduce heat to low and simmer, covered, until flavors combine, about 30 minutes.

 

 


Gimaş © 2015. All Rights Reserved.
Select a language
 

Cubanelle and Veal Bolognese

2 tablespoons olive oil

2 Cubanelle peppers, chopped
 
2 cloves garlic, minced
 
1 pound ground veal 

1/2 pound ground chuck 

1 (28 ounce) can crushed tomatoes 
 
1 tablespoon Italian seasoning 

2 teaspoons sea salt 

1 teaspoon ground black pepper 

 

Heat olive oil in a large saucepan over medium heat. Add Cubanelle peppers; cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir veal and chuck into the saucepan; cook, breaking up gently with a wooden spoon, until browned, about 10 minutes. Add crushed tomatoes, Italian seasoning, salt, and pepper. Bring sauce to a boil; reduce heat to low and simmer, covered, until flavors combine, about 30 minutes.

 

 


Gimaş © 2015. All Rights Reserved.
Select a language
 

Cubanelle and Veal Bolognese

2 tablespoons olive oil

2 Cubanelle peppers, chopped
 
2 cloves garlic, minced
 
1 pound ground veal 

1/2 pound ground chuck 

1 (28 ounce) can crushed tomatoes 
 
1 tablespoon Italian seasoning 

2 teaspoons sea salt 

1 teaspoon ground black pepper 

 

Heat olive oil in a large saucepan over medium heat. Add Cubanelle peppers; cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir veal and chuck into the saucepan; cook, breaking up gently with a wooden spoon, until browned, about 10 minutes. Add crushed tomatoes, Italian seasoning, salt, and pepper. Bring sauce to a boil; reduce heat to low and simmer, covered, until flavors combine, about 30 minutes.

 

 


Gimaş © 2015. All Rights Reserved.