Veal and Peppers

Veal and Peppers

2 red bell peppers – diced
2 cloves garlic – minced
2 medium onions – quartered
2 tablespoons olive oil
1 1/2 pounds veal stew meat – trimmed
1 4-ounce can whole mushrooms – drained
1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Hot cooked noodles

In a large saucepan, sauté red peppers, garlic and onions in olive oil; remove and set aside.

Thoroughly brown meat on all sides; drain fat. Return peppers to pan; add mushrooms, sauce and seasonings. Cover and simmer gently 1 hour or until meat is tender. Serve over noodles.