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Ingredientes
- 1/2 c. Sliced mushrooms
- 1/4 c. Extra virgin olive oil
- 1/2 c. Fresh green peas
- 1 x Clove garlic, minced
- 1/2 lb Grnd veal
- 1/2 c. Dry sherry
- 1/4 c. Sweet Marsala
- 1/4 lb Butter, melted
- 2 c. Tomato sauce
- 1 lb Rigatoni
- Â Â Grated Parmesan cheese
Direcciones
- 1. Saute/fry mushrooms in extra virgin olive oil till almost done. Add in the peas & garlic & saute/fry for 1 to 2 min. Fold in the grnd veal & then cook till browned.
- Drain off the excess grease & set aside.
- 2. Mix together the sherry, Marsala & butter. Combine them with the tomato sauce & add in to the grnd veal. Let mix simer for 10 to 15 minutes. Cook the rigatoni in plenty of boiling salted water till tender, but al dente
- (still a little crunchy). Drain. Add in veal sauce to rigatoni & serve with grated Parmesan.
- SABATINO'S
- WINE: BOLLA AMARONE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 358 | 70% |
| Total Fat 40.61g | 51% |
| Saturated Fat 18.06g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 857mg | 36% |
| Potassium 678mg | 19% |
| Total Carbs 14.15g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 9.2g | 6% |
| Protein 13.59g | 22% |
