I have found myself making daily visits to Joseph's Classic Market these days and creating new recipes. Not only do we have amazing markets here in Palm Beach Gardens but our farmers markets are spectacular. I got 4 Cubanelle peppers and grilled 2 with our steak dinner. Looking at the remaining 2, this dish came to me. Enjoy with your favorite pasta, spaghetti squash, or sweet potato noodles.


Recipe Summary

10 mins
50 mins
1 hr
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Substitute coconut oil for the olive oil if desired.

Nutrition Facts

351 calories; protein 29.6g 59% DV; carbohydrates 17.1g 6% DV; fat 19.2g 30% DV; cholesterol 106.3mg 35% DV; sodium 1223.5mg 49% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
This is easy to put together and pretty tasty. I added some soffritto. It seems hard to believe but it really does get thick like a ragù in only thirty minutes. I think it's the fact that there is a small ratio of meat to tomatoes but thanks to the peppers you get a tasty sauce. Thank you for the recipe. Read More