Recipe courtesy of B. Smith
Rigatoni with Ground Veal and Sage
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 945
- Total Fat
- 39
- Saturated Fat
- 12
- Carbohydrates
- 96
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 51
- Cholesterol
- 85
- Sodium
- 1050
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
1/4 cup olive oil
2 teaspoons minced garlic
1 1/2 pounds ground veal
1 cup chopped green bell peppers
1/2 cup chopped scallions
1 cup homemade veal or chicken stock, or canned broth
2 cup sliced mushrooms
1/4 cup finely chopped fresh sage leaves
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 pound rigatoni
Directions
- Bring a large pot of salted water to a boil. While the water is heating, heat the oil in a large skillet. 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. Add the bell peppers and scallions, and saute for 2 minutes. Then stir in the stock, mushrooms, sage, bay leaves, salt and pepper. Bring to a boil, cover, and simmer for about 15 minutes. Meanwhile, add the rigatoni to the boiling water and cook according to the package directions until it is tender. Drain thoroughly and transfer to a warmed serving bowl. Remove the skillet from the heat and discard the bay leaves. Pour the sauce over the cooked pasta and toss together. Serve immediately.;