Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sliced mushrooms |
| ¼ cup | Olive oil |
| ½ cup | Fresh green peas |
| 1 \N | Clove garlic; chopped |
| ½ pounds | Ground veal |
| ½ cup | Dry sherry |
| ¼ cup | Sweet Marsala |
| ¼ pounds | Butter; melted |
| 2 cups | Tomato sauce |
| 1 pounds | Rigatoni |
| \N \N | Grated Parmesan cheese |
1. Saute mushrooms in olive oil until almost done. Add the peas & garlic & saute for 1 to 2 minutes. Mix in the ground veal & then cook until browned.
Drain off the excess grease & set aside.
2. Mix together the sherry, Marsala & butter. Combine them with the tomato sauce & add to the ground veal. Let mixture simer for 10 to 15 min. Cook the rigatoni in plenty of boiling salted water until tender, but al dente (still a little crunchy). Drain. Add veal sauce to rigatoni & serve with grated Parmesan.
SABATINO'S
FAWN STREET, BALTIMORE
WINE: BOLLA AMARONE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .