Rigatoni With Ground Veal And Sage
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Olive Oil2 tsps
Garlic (minced)680 g
Ground Veal1 cup
Scallions (chopped)1 cup
Veal (homemade)2 cup
Mushroom (sliced)1.5 tsps
Salt1 tsp
Ground Black Pepper450 g
RigatoniDirections:
1
Bring a large pot of salted water to a boil
2
While the water is heating, heat the oil in a large skillet
3
Add the garlic and ground veal and cook over medium heat, stirring with a wooden spoon to break up any lumps, for 10 minutes or until the veal begins to lose its pink color
4
Add the bell peppers and scallions, and saute for 2 minutes
5
Then stir in the stock, mushrooms, sage, bay leaves, salt and pepper
6
Bring to a boil, cover, and simmer for about 15 minutes
7
Meanwhile, add the rigatoni to the boiling water and cook according to the package directions until it is tender
8
Drain thoroughly and transfer to a warmed serving bowl
9
Remove the skillet from the heat and discard the bay leaves
10
Pour the sauce over the cooked pasta and toss together
11
Serve immediately