Rigatoni and Ground Veal
Category | Subcategory | Source |
---|---|---|
Pasta & Rice | Pasta | P. 129, Betty Smith cookbook |
Ingredients
- 1/4 C. olive oil
- 2 Tsp minced garlic
- 1 1/2 # Ground Veal
- 1 C. chopped green bell pepper
- 1/2 chopped scallions
- 1 C. Chicken broth
- 2 C. sliced mushrooms
- 1/4 C. finely chopped fresh sage
- 2 Bay leaves
- 1 1/2 tsp salt
- 1 1/2 tsp ground black pepper
- 1 # Rigatoni
Directions
- Bring a large pot of salted water to a boil. While the water is
- heating, heat the oil in a large skillet. Add the garlic and ground
- veal and cook over medium heat stirring with a wooden spoon to break
- up any lumps for 10 minutes or until the veal begins to lose its pink
- color. Add the bell peppers and scalllions and saute for 2 minutes.
- Then stir in the stock, mushrooms, sage, bay leaves, salt and
- pepper. Bring to a boil, cover and simmer for about 15 minutes.
- Meanwhile add the Rigatoni to the boiling water and cook according to
- package directions until it is just tender. Drain thoroughly and
- transfer to a warmed serving bowl. Remove the skillet from the heat
- and discart the bay leaves. Pour the sauce over the cooked pasta and
- toss together. Serve immediately. Serves 4.