Recipe by CharJoyLet
I came across this recipe years ago during one of my healthier eating phases. It is from "Healthy Cooking For Two (or just you)" by Frances Price, RD. It was so good, after the first time I'd made it I started doubling and then tripling the recipe just so I could have leftovers for work the next day! Usually I serve this with French or Sourdough rolls and sometimes a salad.
Top Review by Dr. Jenny
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....
- 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
Directions See How It's Made
- 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.