Cubanelle and Veal Bolognese

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.