Rigatoni with veal sauce

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, .

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