Veal, Mushroom and Red Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try this rich sauce over pasta or over the Parmesan Polenta Squares Ingredients:
3 tablespoons olive oil |
1 pound ground veal |
3 large garlic cloves, chopped |
1 tablespoon chopped fresh rosemary or 2 teaspoons dried |
1/2 pound mushrooms, chopped |
1 14 1/2-ounce can diced tomatoes in puree |
3/4 cup dry red wine |
3/4 cup canned beef broth |
1/4 cup tomato paste |
Directions:
1. Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
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