5 tb Olive oil

      3 lb Veal stew meat, 1.5 in cubes

  1 1/2 c  Carrots, chopped

    1/2 c  Onion, chopped

    1/4 c  Flour

      4 c  Chicken stock

      1    Italian plum tomatoes (28oz)

      1 c  White wine, dry

      2    Garlic cloves, crushed

      3    Parsley sprigs

      1    Bay leaf

      1 ts Thyme, dried

    1/2 ts Basil, dried

           Salt and pepper
      1    Red bell pepper

    1/2 c  Parsley, chopped

    1/4 c  Green onions, minced

      2 ts Garlic, minced

      2 ts Lemon peel, grated

  1 3/4 lb Fettuccine, fresh

      2 tb Butter

  Heat 5 T oil in Dutch oven over med-high heat. Pat veal dry, and add to pan
  in batches. Cook until brown on all sides, adding more oil if necessary.
  Drain on paper towels. Add carrots and onion to pan and cook for approx. 5
  min., stirring frequently. Return veal to pan, sprinkle with flour. Stir 3
  min. Add stock and bring to a boil, scraping any browned bits from the
  bottom of the pan. Mix in tomatoes, wine, parsley sprigs, crushed garlic,
  bay leaf (crumbled), thyme, basil (crumbled), salt and pepper. Bring to a
  simmer, stirring constantly, and break up tomatoes. Reduce heat, cover, and
  simmer 1 hr. Uncover and simmer until veal is tender, approx. 20 min. Add
  bell pepper and cook until tender, approx. 10 min. Transfer meat and bell
  pepper to bowl using a slotted spoon. Discard parsley sprigs. Skim surface
  of remaining liquid. Boil until reduced to approx. 2 cups, stirring
  occasionally, approx. 20 min. Return meat and peppers to pan. (NOTE: Can be
  prepared up to 2 days ahead. Cover and refrigerate. Rewarm over med. heat
  before continuing.).  Combine parsley, green onion, minced garlic, and
  lemon peel.  Cook fettuccine in salted water al dente'. Drain, return to
  pot, and mix with butter. Arrange around outer edge of large deep platter.
  Spoon ragout into center of platter. Sprinkle with parsley mixture and
  serve.
     Clay Irving