INGREDIENTS

INSTRUCTIONS

Pour the flour into a dish. Cut the veal into large cubes and roll
them in the flour. Peel and finely chop the shallots and garlic. Wash
the tomatoes, remove the seeds, and crush the pulp.  2 Heat 3 spoonfuls
of oil in a saucepan and fry the meat. Add the  shallots and garlic,
pour in the wine, stir and bring to the boil.  Lower the heat, add the
tomatoes and stir again. Simmer for 50  minutes.  3 Cut off the sandy
part of the mushroom stalks, wash and slice them  finely. Fry in a pan
with the rest of the oil. When they are soft,  add them to the other
pan and cover. Cook for 30 minutes.  4 Fill a large saucepan with
salted water and bring to the boil. Put  in the pasta and cook for
about 4 minutes. Strain and serve with the  veal.  Campanile tip:  When
cooking the tagliatelle, add a spoonful of oil to the water so  that
the pasta does not stick.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 285
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 47.5mg
Potassium: 1322.6mg
Carbohydrates: 66.5g
Fiber: 12.7g
Sugar: 31.2g
Protein: 9.9g