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    SPG: Spaghetti Lucania


    Source of Recipe


    "The Pasta Cookbook", by Marilyn M. Houston

    Recipe Introduction


    This dish pairs spaghetti with veal, onions, and peppers.

    * Exported from MasterCook *

    Spaghetti Lucania

    Recipe By : Marilyn M. Houston
    Serving Size : 8 Preparation Time :0:00
    Categories : Pasta

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds boneless veal shoulder -- cut in strips
    flour
    1/4 cup butter or margarine
    1/3 cup olive oil
    4 medium green peppers -- cut in strips
    2 small onions -- sliced
    4 garlic cloves -- minced
    2 cans tomatoes (19 oz each)
    2 cans tomato sauce (8 oz each)
    1 1/2 teaspoons salt (to 2)
    1 1/2 teaspoons basil leaves
    1/4 teaspoon oregano (to 1/2)
    1/8 teaspoon black pepper -- freshly ground
    2 tablespoons salt
    6 quarts boiling water

    Coat veal with flour; brown in butter and oil in large skillet. Remove meat; saute green peppers and onion about 5 minutes. Return meat; add garlic, tomatoes, sauce, 1-1/2 teaspoons salt, herb, and pepper. Simmer covered 1 hour, stirring occasionally.

    Add 2 tablespoons salt to rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Serve with veal and pepper sauce.


    Source:
    "The Pasta Cookbook"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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