| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Baltimore | Pasta | 4 | Servings |
INGREDIENTS
| 1/2 | c | Sliced mushrooms |
| 1/4 | c | Olive oil |
| 1/2 | c | Fresh green peas |
| 1 | Clove garlic, chopped | |
| 1/2 | lb | Ground veal |
| 1/2 | c | Dry sherry |
| 1/4 | c | Sweet Marsala |
| 1/4 | lb | Butter, melted |
| 2 | c | Tomato sauce |
| 1 | lb | Rigatoni |
| Grated Parmesan cheese |
INSTRUCTIONS
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. 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, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 757
Calories From Fat: 477
Total Fat: 54g
Cholesterol: 151.7mg
Sodium: 1722.6mg
Potassium: 766.7mg
Carbohydrates: 25.2g
Fiber: 4.1g
Sugar: 10.4g
Protein: 36.6g