Recipe - Veal Marengo With Tagliatelle

1 kg Shoulder of veal.
250 g Tagliatelle.
4 Shallots
2 Garlic cloves.
500 g Tomatoes; (or tomato puree).
250 g Mushrooms.
50 g Flour.
One fourth l Dry white wine.
5 tablespoon Groundnut oil.
Salt; pepper.

1 Pour the flour into a dish. Cut the veal into large cubes and roll them
in the flour. Peel and finely chop the shallots and garlic. Wash the
tomatoes, remove the seeds, and crush the pulp.

2 Heat 3 spoonfuls of oil in a saucepan and fry the meat. Add the shallots
and garlic, pour in the wine, stir and bring to the boil. Lower the heat,
add the tomatoes and stir again. Simmer for 50 minutes.

3 Cut off the sandy part of the mushroom stalks, wash and slice them
finely. Fry in a pan with the rest of the oil. When they are soft, add them
to the other pan and cover. Cook for 30 minutes.

4 Fill a large saucepan with salted water and bring to the boil. Put in the
pasta and cook for about 4 minutes. Strain and serve with the veal.

Campanile tip:

When cooking the tagliatelle, add a spoonful of oil to the water so that
the pasta does not stick.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.