Ingredients
6 bell peppers, 2 orange, 2 yellow and 2 red, peeled, seeded, and cut into 1" pieces
3T. olive oil, plus 2 T.
1/4 t. kosher salt
2 T. butter
1 medium onion, chopped
6 cloves garlic, minced
1 lb veal, ground
1 can 28 oz crushed tomatoes
1 can 28 oz diced tomatoes
1 can 15 oz tomato sauce
2-4 T. tom paste
1/2 c. chopped fresh basil
1/4 c fresh oregano, chopped
1/2 t. crushed red pepper
salt and fresh pepper to taste
1 (16 oz) box Ziti
3/4 c. grated Parmigiano Reggiano Cheese
3/4 c. Mozzarella cheese, grated
Preparation
Pour 3T. olive oil into skillet and heat, add peppers and kosher salt. Make sure you aren’t using too high of heat, you will cook them for about 45 minutes, until they are soft and reduced in size.
In a separate skillet, heat the rest of the olive oil and butter over medium heat, add onions until slightly browned, add garlic. Don’t brown garlic, it’ll make it bitter. After a couple minutes add veal and cook until all pink is gone. Drain fat. In a big pot put veal mixture, peppers, and the rest of the ingredients. Cook over medium low heat for 2-3 hours.
Cook pasta according to box, drain and pour into large cassarole dish. Add sauce according to what you prefer, you will have sauce left over. It freezes well. Add cheeses, and stir together.
Bake at 350 for 30-45 minutes or until cheese is melted and top is toasty brown.
