Rigatoni with veal sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced mushrooms |
| ¼ | cup | Olive oil |
| ½ | cup | Fresh green peas |
| 1 | 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 |
| Grated Parmesan cheese | ||
Directions
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, .