Recipe - Rigatoni With Veal Sauce

One half cup Sliced mushrooms
One fourth cup Olive oil
One half cup Fresh green peas
1 Clove garlic; chopped
One half pound Ground veal
One half cup Dry sherry
One fourth cup Sweet Marsala
One fourth pound Butter; melted
2 cup Tomato sauce
1 pound Rigatoni
Grated Parmesan cheese

1. Saute mushrooms in olive oil until almost done. Add the peas & garlic &
saute for 1 to 2 minutes. Mix in the ground veal & then cook until browned.
Drain off the excess grease & set aside.

2. Mix together the sherry, Marsala & butter. Combine them with the tomato
sauce & add to the ground veal. Let mixture simer for 10 to 15 min. Cook
the rigatoni in plenty of boiling salted water until tender, but al dente
(still a little crunchy). Drain. Add veal sauce to rigatoni & serve with
grated Parmesan.

SABATINO'S

FAWN STREET, BALTIMORE

WINE: BOLLA AMARONE

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.