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 batches, adding more oil if needed. Remove the veal to a plate and add the onion and garlic to the pot.

Reduce the heat to medium and cook the onion and garlic until softened and golden. Add the white wine to deglaze the pan and continue cooking until almost 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 with kosher salt and pepper, then reduce heat to 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 another hour until veal is fork tender and peppers are soft.

Serve over rice or pasta if desired.