RIGATONI WITH GROUND VEAL AND SAGE

Rigatoni with Ground Veal and Sage image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil
2 teaspoons minced garlic
1 1/2 pounds ground veal
1 cup chopped green bell peppers
1/2 cup chopped scallions
1 cup homemade veal or chicken stock, or canned broth
2 cup sliced mushrooms
1/4 cup finely chopped fresh sage leaves
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 pound rigatoni

Steps:

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 scallions, 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 the package directions until it is tender. Drain thoroughly and transfer to a warmed serving bowl. Remove the skillet from the heat and discard the bay leaves. Pour the sauce over the cooked pasta and toss together. Serve immediately.;