5 tbsp. olive oil
3 lb. veal stew meat, cut into 1 1/2 inch pieces
1/2 c. chopped carrots
1/2 c. chopped onion
1/4 c. flour
2 cans chicken stock (2 1/2 c.)
1 (28 oz.) can Italian plum tomatoes, drained
3 parsley sprigs
2 med. garlic cloves, crushed
1 tsp. dried thyme, crumbled
1 bay leaf, crumbled
1/2 tsp. dried basil, crumbled
Salt and pepper
1 lg. red bell pepper, seeded and cut into 1 inch pieces

Heat 5 tablespoons oil in heavy pot over medium high heat. Pat veal dry. Add to pan in batches and cook until brown on all sides, adding more oil if necessary, about 10 minutes. Drain on paper towel. Add onion and carrots to pan and cook 5 minutes, stirring frequently.

Return veal to pan; sprinkle with flour. Stir 2 minutes. Add stock and bring to boil, scraping up brown bits. Mix in tomatoes, parsley, garlic, bay leaf, thyme, basil, salt, and pepper. Bring to simmer stirring constantly and breaking up tomatoes. Reduce heat and cover. Simmer 1 hour. Uncover and simmer until veal is tender, about 20 minutes.

Add bell pepper and cook until tender, about 10 minutes. Transfer meat and pepper to bowl using slotted spoon. Discard parsley. Skim surface of cooking liquid. Boil until reduced to about 1 3/4 cup, stirring occasionally, about 15 minutes. Return meat and pepper to pan. May be made ahead and rewarmed. Serve over fettuccine.