Best Veal With Mushrooms Rigatoni Recipes

VEAL WITH MUSHROOMS & RIGATONI

Steps:

• Heat the oil in a large, heavy, non-stick pot over medium heat for about 2 minutes.
• Add the veal and brown well, turning as needed.
• When browned, push it to the edges of the pot (creating a fairly clear space in the center of the pot).
• Reduce heat to low.
• Add the onions, mushrooms, garlic and wine, stirring them together in the cleared space.
• Cook, stirring, for 2 minutes.
• Add the broth and bring mixture to a simmer.
• Cover and cook over low heat for approximately 45 minutes or until the veal is fork-tender.
• Add the rigatoni to the pot.
• Cover and cook for another 15 minutes or until the pasta is tender.
• Season to taste with the salt and pepper.
• Enjoy!

VEAL SCALOPPINI WITH WINE, MUSHROOM AND GREEN OLIVE

Steps:

• Place pasta water on to boil and cook linguini 8 minutes, to al dente in salted water. Drain and reserve. Keep warm.
• Preheat a large, heavy skillet over medium to medium high heat. Add 1 turn of the pan or 1 tablespoon extra virgin olive oil and the pancetta or bacon. Cook pancetta or bacon 1 to 2 minutes alone, then add onions and cook another 2 or 3 minutes. Add mushrooms to the pan and cook together with the onions 3 to 5 minutes.
• Season veal strips with salt and pepper. In a second skillet preheated over medium high heat, add 1 1/2 turns of extra-virgin olive oil and 1 clove smashed garlic. Quick-fry half of the veal searing each side of the strips 1 to 2 minutes. Transfer cooked veal strips and garlic to a plate and repeat. Add all of the cooked strips and garlic to the onions and mushrooms then add wine to the pan and lift up all of the drippings. Cook wine down to evaporate the alcohol about 2 to 3 minutes. Stir olives and parsley into veal and mushrooms. Serve portions of veal, mushrooms and green olives on a bed of hot linguini tossed with a drizzle of extra-virgin olive oil, butter and grated cheese.

VEAL WITH MUSHROOM-WINE SAUCE

Steps:

• In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

RIGATONI WITH GROUND VEAL AND SAGE

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.;