Veal With Mushrooms & Rigatoni
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 1 lb lean veal, cubed
- 1 cup chopped onion
- 2 cloves garlic, crushed
- 3 cups cremini mushrooms, thickly sliced
- 1⁄2 cup marsala wine (although I have also used Madeira and Port upon occasion with excellent results)
- 4 cups beef broth or 4 cups beef stock
- 2 cups rigatoni pasta, uncooked
- salt
- pepper
directions
- Heat the oil in a large, heavy, non-stick pot over medium heat for about 2 minutes.
- Add the veal and brown well, turning as needed.
- When browned, push it to the edges of the pot (creating a fairly clear space in the center of the pot).
- Reduce heat to low.
- Add the onions, mushrooms, garlic and wine, stirring them together in the cleared space.
- Cook, stirring, for 2 minutes.
- Add the broth and bring mixture to a simmer.
- Cover and cook over low heat for approximately 45 minutes or until the veal is fork-tender.
- Add the rigatoni to the pot.
- Cover and cook for another 15 minutes or until the pasta is tender.
- Season to taste with the salt and pepper.
- Enjoy!
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Reviews
-
I liked that this recipe required very little prep and was easy to make with ingredients that I enjoy and typically have on hand. I had a lot of trouble, however, getting my sauce to thicken up adequately. After 45 minutes in the covered Dutch oven, it was still very watery, but I added the pasta anyway, and followed the directions. When I checked again after 15 mins, it still hadn't thickened. I turned up the heat and cooked awhile longer, but it still did not thicken. DH eventually added a cornstarch slurry, however, this ended up masking some of the marsala and mushroom flavor. I know this is a dish I would really have liked had I been able to get the consistency right. Maybe, in step 4 I should not have reduced the heat to low? Not sure....
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