Pasta with Veal and Mushrooms
Source of Recipe
Internet
List of Ingredients
5 ounces ****ake mushrooms
6 ounces cremini mushrooms
2 tablespoons extra-virgin olive oil
1 cup onions, chopped fine
salt
2 tablespoons butter
1/2 pound ground veal
1/2 cup dry white wine'black pepper
3 fresh ripe plum tomatoes, peeled, seeded and cut up
1 pound pasta
1 cup grated Parmigiano-Reggiano cheese
Recipe
Detach the stems of the mushrooms, rinse and slice them thin, pour olive
oil into a 12 inch pan, add 1/2 cup of chopped onions, cook them till
they turn light brown stirring often, add mushrooms sprinkle with salt,
cook stirring often till they become soft and the liquid has evaporated.
(30-45 minutes on low heat)
While the mushrooms are cooking put the butter and the remaining chopped
onion in a 10 inch skillet, cook the onion, stirring often till light
gold, add the ground veal, crumbling it with a fork, cooking till all
the meat is slightly browned, pour in the wine, add salt and pepper,
stir. When the wine has bubbled away add the tomatoes, put on low heat
and cook, uncovered, about 30 minutes stirring from time to time.
When both pans are done, empty the veal into the mushrooms and cook
together to intergrate the two mixtures.
Meanwhile, cook 1 pound of pasta according to package directions,
reserve small amount of liquid before draining pasta, in a large serving
bowl, add the pasta with the sauce and if too dry, then add a little
water to loosen mixture, toss and add 1/2 cup of cheese, serve
immediatley with the remaining cheese to be passed out, makes 4 to 6
servings, can be doubled. I like to add a handful of parsley on top and
served with a side salad and crusty bread.,
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