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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. vegetable oil
- 2 onions (medium, quartered)
- 2 red bell pepper (medium, and/or green bell peppers, chopped)
- 1 1/2 lb. veal stew meat (trimmed and cut into 1-inch cubes)
- 1 jar mushrooms (4.5 oz., drained, whole)
- 1 jar Ragu® Chunky Pasta Sauce (1 lb. 8 oz.)
- 1/2 tsp. salt
- 1/8 tsp. crushed red pepper flakes
- hot cooked noodles
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Directions
- In Dutch oven or 6-quart saucepot, heat oil over medium-high heat and cook onions and red peppers, stirring occasionally, 5 minutes or until crisp-tender. Remove vegetables from Dutch oven and set aside.
- In same Dutch oven, brown veal over medium heat. Return vegetables to Dutch oven and, then in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 1 hour or until veal is tender. Serve over hot noodles.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories80Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat0g |
Cholesterol5mg2% |
Sodium150mg6% |
Potassium170mg5% |
Protein2g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A20% |
Vitamin C70% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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