Heat the olive oil over med/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.
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.