1. In a heavy based sauce pan brown off the veal in half the olive oil, remove from the pan once browned. Then brown the onion, add the chilli, garlic, bay and oregano when the onion is browned, then add the veal straight back in. Add the wine and deglaze the bottom of the pan. Add the tomatoes, salt and pepper. Put the lid on the saucepan and place on an oven at 125 degrees for 2 hours.
  2. Once the meat is cooked until it falls apart remove from the oven. Carefully remove the meat from the sauce and dice into small chunks. Then remove the bay leaf and return the veal to the sauce. Check the seasoning and add if needed. Return to a low heat and add the capsicum, do not bring up to the boil.
  3. Cook the pasta following the instructions on the packet.
  4. Once the pasta is cooked add to the veal and mix through, add the walnuts and parsley and gently combine.
  5. Serve.