Prep 10 mins
Cook 30 mins
We had this dish at a supper club in Wisconsin 10 or 15 years ago, and it took me months to come up with the recipe. Actually, it took about three bites - the months were the time I spent waiting for veal to be on sale. Fortunately, with the cheese on top, you can't eat too much of it, so it doesn't take a lot of the veal. Measurements are approximate. If you're cooking for one, you can cook enough spaghetti for one serving and refrigerate half the veal mixture for reheating the next day.
- 1 -2 tablespoon olive oil
- 1 veal steak
- 1 green pepper (or 1/2 green, 1/2 red peppers)
- 3 -4 mushrooms
- 1 garlic clove, minced
- italian seasoning
- 1⁄2 teaspoon fennel seed
- salt and pepper
- 1 cup red wine (or more)
- 4 ounces spaghetti (enough for two servings)
- 1⁄2 cup shredded mozzarella cheese
- Wash peppers, remove seeds, cut into bite-sized pieces.
- Clean mushrooms and slice.
- Remove any fat and bone from veal and cut into bite-sized pieces.
- Put on water for spaghetti.
- In heavy frying pan, heat oil.
- Brown veal pieces on all sides.
- Add garlic, peppers, mushrooms, seasoning, and wine.
- By now, the water for the spaghetti should be boiling.
- Throw the spaghetti in the pot.
- Lower heat under frying pan and simmer while spaghetti is cooking.
- Drain spaghetti and place on two plates.
- Ladle veal, vegetables and liquid from pan over spaghetti.
- Top with mozzarella and microwave briefly to melt cheese.
- I usually serve this with a green salad and garlic bread.
I did leave out the mushrooms (personal preference) but followed the rest of the recipe. This was very good and easy to make. I had one serving over spaghetti and the next day I used the leftover veal for Mother Hubbard's Soup by Nancy Jo. Made for PAC Spring 08. Thanks for posting Nancy Jo.