Rigatoni with Ground Veal and Sage

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Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 4 servings

Ingredients

  1. 1/4 cup olive oil
  2. 2 teaspoons minced garlic
  3. 1 1/2 pounds ground veal
  4. 1 cup chopped green bell peppers
  5. 1/2 cup chopped scallions
  6. 1 cup homemade veal or chicken stock, or canned broth
  7. 2 cup sliced mushrooms
  8. 1/4 cup finely chopped fresh sage leaves
  9. 2 bay leaves
  10. 1 1/2 teaspoons salt
  11. 1/2 teaspoon ground black pepper
  12. 1 pound rigatoni

Instructions

  1. 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.;

Nutrition Facts

Serving Size 1 of 4 servings
Calories 945
Total Fat 39 g
Saturated Fat 12 g
Carbohydrates 96 g
Dietary Fiber 8 g
Sugar 6 g
Protein 51 g
Cholesterol 85 mg
Sodium 1050 mg

 

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