Cubanelle And Veal Bolognese - cooking recipe

Ingredients
    2 tablespoons olive oil
    2 Cubanelle peppers, chopped
    2 cloves garlic, minced
    1 pound ground veal
    1/2 pound ground chuck
    1 (28 ounce) can crushed tomatoes
    1 tablespoon Italian seasoning
    2 teaspoons sea salt
    1 teaspoon ground black pepper
Preparation
    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.

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