Yield: 4 Servings
Measure | 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 |
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, .