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
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, http://www.erols.com/hosey.
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