3 Reviews

I really enjoyed this veal and peppers recipe. It was really easy to prep and well worth the wait of the cooking time. The sauce is very flavorful. I easily halved the recipe to accommodate 1 lb of veal. Since I was halving the ingredients, I just used one red bell pepper instead of half a red and half a green. Also, I used 8 oz of fresh baby bella mushrooms which were fantastic in this dish. I used some red pepper flakes as suggested and served over linguine. I'm copying this recipe down. Thanks!

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Dr. Jenny March 22, 2010

i made this for a special dinner for my best friend and my husband who both LOVE veal. (I do not eat it). It made my house smell wonderful and I did taste the sauce which was fantastic. I would love to try it with sweet italian sausage next time. They both LOVE IT and said it was better than any other. Thanks!

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BeeVain August 17, 2008

Excellent! Brought back great memories of the early 1960's in Albany, NY. Spaghetti with veal and peppers was the 99 cent Monday night special at a local restaurant. In those days, veal cost less than chicken. The browned veal flavor was beautiful with the wine enhanced tomato sauce. The onions and peppers added layers of flavor. I made the recipe as directed except for subbing sauteed fresh mushrooms. I served the veal over thin spaghetti. Thanks BoxO'Wine for good memories and great food.

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Lorac March 01, 2004
Veal and Bell Peppers