Rigatoni and Ground Veal

Ingredients

• 1/4 C. olive oil
• 2 Tsp minced garlic
• 1 1/2 # Ground Veal
• 1 C. chopped green bell pepper
• 1/2 chopped scallions
• 1 C. Chicken broth
• 2 C. sliced mushrooms
• 1/4 C. finely chopped fresh sage
• 2 Bay leaves
• 1 1/2 tsp salt
• 1 1/2 tsp ground black pepper
• 1 # Rigatoni

Directions

• Bring a large pot of salted water to a boil. While the water is
• heating, heat the oil in a large skillet. Add the garlic and ground
• veal and cook over medium heat stirring with a wooden spoon to break
• up any lumps for 10 minutes or until the veal begins to lose its pink
• color. Add the bell peppers and scalllions and saute for 2 minutes.
• Then stir in the stock, mushrooms, sage, bay leaves, salt and
• pepper. Bring to a boil, cover and simmer for about 15 minutes.
• Meanwhile add the Rigatoni to the boiling water and cook according to
• package directions until it is just tender. Drain thoroughly and
• transfer to a warmed serving bowl. Remove the skillet from the heat
• and discart the bay leaves. Pour the sauce over the cooked pasta and
• toss together. Serve immediately. Serves 4.