Veal marengo with tagliatelle

Yield: 4 servings

Measure Ingredient
1 kilograms Shoulder of veal.
250 grams Tagliatelle.
4 Shallots
2 Garlic cloves.
500 grams Tomatoes; (or tomato puree).
250 grams Mushrooms.
50 grams Flour.
¼ litre Dry white wine.
5 tablespoons Groundnut oil.
Salt; pepper.

1 Pour the flour into a dish. Cut the veal into large cubes and roll them in the flour. Peel and finely chop the shallots and garlic. Wash the tomatoes, remove the seeds, and crush the pulp.

2 Heat 3 spoonfuls of oil in a saucepan and fry the meat. Add the shallots and garlic, pour in the wine, stir and bring to the boil. Lower the heat, add the tomatoes and stir again. Simmer for 50 minutes.

3 Cut off the sandy part of the mushroom stalks, wash and slice them finely. Fry in a pan with the rest of the oil. When they are soft, add them to the other pan and cover. Cook for 30 minutes.

4 Fill a large saucepan with salted water and bring to the boil. Put in the pasta and cook for about 4 minutes. Strain and serve with the veal.

Campanile tip:

When cooking the tagliatelle, add a spoonful of oil to the water so that the pasta does not stick.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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