Heat the olive oil over medium/high heat in a dutch oven or large heavy bottomed pot. Season the veal cubes with kosher salt and pepper and toss with the flour until well-coated.

Brown the veal in two batches, adding a little more oil if needed. Remove the veal to a plate and add the onion and garlic to the dutch oven.

Reduce the heat to medium and cook the onion and garlic until softened and golden. Add the white wine to the pan and deglaze. Continue to cook, stirring, until the wine is almost completely absorbed.

Stir in the tomato paste and cook for 1-2 mins. Add the chopped tomatoes, chicken stock, sugar, oregano, parsley, red pepper flakes and veal to the sauce. Season generously with kosher salt and pepper and reduce the heat to very low, cover and cook for 1 hour, stirring occasionally.

After an hour, add the peppers and a splash of red wine vinegar. Adjust the seasoning, cover, and continue to cook for an additional hour. The veal should be fork tender and the peppers very soft.

Serve over rice or pasta if desired.