Linguine with Veal
1 1/4 pounds of veal shoulder
2 cloves garlic, peeled and finely chopped
1 sprig of fresh rosemary, finely chopped or 1/2 teaspoon of diced rosemary
2 tablespoons of butter
2 ounces of lean bacon, diced
1/2 cup of dry white wine
one 1 pound can of tomatoes, drained, reserve juice
salt and pepper to taste
1/2 cup of mushrooms
8 ounces of linguine
Make slits in veal and fill with garlic and rosemary.
Melt 1 1/2 tablespoons of butter in saucepan. Cook bacon until fat melts;
add veal and brown well on all sides. Add wine and broil until liquid is
reduced by half, turning meat from time to time. Add tomatoes,
crushing them with wooden spoon. Season with salt and pepper. Simmer for 1
hour, gradually adding reserved tomato juice. Remove meat and cut into small
cubes, return to sauce.
Melt remaining butter in small frying pan; add mushrooms and sauté until
tender. Add to saucepan with veal.
Cook linguine in boiling, salted water following package directions; drain.
To serve, place pasta in heated serving dish and spoon veal mixture on top.
Serves 4 |
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