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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

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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