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0.0 – 0 reviews •
| Total: |
1 hr 15 min |
| Prep: |
30 min |
| Cook: |
45 min |
| Yield: |
4 servings |
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
Instructions
- 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 |
