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Rigatoni With Veal Sauce

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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.

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Nutrition (calculated from recipe ingredients)
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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


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