Veal and Peppers

(from Rosie Retzlaff)

1 pound veal, sliced

1 or 2 big cans tomato, chopped

1 onion, sliced

2 bell peppers, sliced

6 T cooking wine, white

spiral noodles

Brown meat in oil in large pan. Add tomatoes. Cover and simmer for ½ hour.

In another pan, sauté onion in butter or oil for 15 minutes. Add bell peppers and sauté another 15 minutes.

Add onion and peppers with chicken. Add 6 T cooking wine. Simmer another ½ hour uncovered.

Meanwhile, boil and cook spiral noodles. Add butter to cooked noodles. Serve with veal and peppers over pasta.