5 tbsp. oil
3 lbs. veal stew meat cut into 1 1/2 inch pieces
1/2 c. chopped carrots
1/2 c. chopped onions
1/4 c. flour
4 c. chicken stock
1 (28 oz.) can Italian plum tomatoes, drained
1 c. dry white wine
3 parsley sprigs
2 med. garlic cloves, crushed
1 bay leaf crumbled
1 tsp. dried thyme, crumbled
1/2 tsp. dried basil
Salt and pepper
1 lg. red bell pepper, cut into 1 inch squares
1/2 c. fresh chopped parsley
1/4 c. minced green onion
2 tsp. minced garlic
2 tsp. grated lemon peel
1 3/4 lb. fettuccine
3 tbsp. butter

Heat oil, pat veal dry. Add to pan in batches, do not crowd, and brown on all sides - add more oil if necessary (10 minutes). Drain on paper towels. Add onions and carrots to pan, cook 5 minutes. Return veal, sprinkle with flour. Stir 3 minutes.

Add stock and bring to a boil, scraping up any brown bits. Mix in tomatoes, wine, parsley, garlic, bay leaf, thyme, basil, salt and pepper. Bring to a simmer, stirring constantly to break up tomatoes. Reduce heat, cover and simmer 1 hour. Uncover and simmer 20 minutes until veal is tender.

Add bell pepper and cook another 10 minutes. Transfer meat and bell pepper to bowl. Discard parsley. Skim surface and boil until reduced to 2 cups, stirring constantly about 20 minutes. Return meat and pepper to pan. Combine chopped parsley, green onions, garlic and lemon. Cook fettuccine in large pot.

Drain well. Return to pot and mix with butter. Arrange around outer edge of deep large platter. Spoon ragout into center of platter. Sprinkle with parsley mixture and serve. 8 servings.