2 to 2 1/2 pounds veal arm chops

1 tablespoon olive oil

3 garlic cloves, minced

2 (28-ounce) cans crushed tomatoes

1 (6-ounce) can tomato paste

5 1/4 cups water

2 teaspoons sugar

2 teaspoons dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 green or yellow bell peppers, cut in 1-inch wide strips

Hot, cooked pasta

Remove bones and fat from veal and cut the meat into bite-size pieces. In a Dutch oven or large pot heat the oil over medium-low heat. Add garlic and cook slowly until fragrant, 2 to 3 minutes. Add the tomatoes, tomato paste, water, sugar, oregano, basil, salt, and pepper; stir to combine, and bring to a simmer.

Add the veal and peppers and simmer, uncovered, 2 hours or until the meat is tender and sauce is thickened. Stir occasionally. Serve over pasta.

Makes 9 cups sauce; serves 6.