2 1/2 to 3 lbs. veal breasts
3 tbsp. flour
2 (28 oz.) cans crushed tomatoes
1 c. olive oil
1 tbsp. salt or more according to taste
1 tsp. oregano
1 tsp. hot red pepper flakes
1 tsp. basil
2 cloves of garlic, crushed
1 c. chicken broth
1/4 c. dry white wine
2 tbsp. capers
1/2 tsp. garlic powder
1 lb. linguine

Cut veal breasts into large pieces. Coat lightly with flour. Heat olive oil in large heavy duty pot. Add veal and brown on all sides. Add rest of ingredients except linguine. Stir well. When it comes to a boil reduce heat. Simmer covered for at least 2 to 2 1/2 hours. Serve over linguine.