Veal With Mushrooms & Rigatoni |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I came across this recipe years ago during one of my healthier eating phases. It is from Healthy Cooking For Two (or just you) by Frances Price, RD. It was so good, after the first time I'd made it I started doubling and then tripling the recipe just so I could have leftovers for work the next day! Usually I serve this with French or Sourdough rolls and sometimes a salad. Ingredients:
1 tablespoon olive oil or 1 tablespoon canola oil |
1 lb lean veal, cubed |
1 cup chopped onion |
2 cloves garlic, crushed |
3 cups cremini mushrooms, thickly sliced |
1/2 cup marsala wine (although i have also used madeira and port upon occasion with excellent results) |
4 cups beef broth or 4 cups beef stock |
2 cups rigatoni pasta, uncooked |
salt |
pepper |
Directions:
1. Heat the oil in a large, heavy, non-stick pot over medium heat for about 2 minutes.
2. Add the veal and brown well, turning as needed.
3. When browned, push it to the edges of the pot (creating a fairly clear space in the center of the pot).
4. Reduce heat to low.
5. Add the onions, mushrooms, garlic and wine, stirring them together in the cleared space.
6. Cook, stirring, for 2 minutes.
7. Add the broth and bring mixture to a simmer.
8. Cover and cook over low heat for approximately 45 minutes or until the veal is fork-tender.
9. Add the rigatoni to the pot.
10. Cover and cook for another 15 minutes or until the pasta is tender.
11. Season to taste with the salt and pepper.
12. Enjoy!
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