- 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
- 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.