Veal With Mushrooms Rigatoni Recipes

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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.;

RIGATONI WITH CREAMY MUSHROOM SAUCE



Rigatoni with Creamy Mushroom Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking:
  • Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

VEAL SCALOPPINI WITH WINE, MUSHROOM AND GREEN OLIVE



Veal Scaloppini with Wine, Mushroom and Green Olive image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

3/4 pound linguini
1/4 cup extra-virgin olive oil, 4 turns of the pan, plus some for drizzling
3 slices pancetta or bacon, chopped
1 small onion, chopped
16 crimini mushrooms or button mushrooms, chopped
1 pound veal scaloppini, cut into 1-inch strips
Salt and freshly ground black pepper
2 cloves garlic, smashed
1 cup dry white wine
16 pitted, large green olives, coarsely chopped
A handful chopped flat-leaf Italian parsley
1 tablespoon butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

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 MUSHROOMS & RIGATONI



Veal With Mushrooms & Rigatoni image

I came across this recipe years ago during one of my healthier eating phases. It is from "Healthy Cooking For Two (or just you)" by Frances Price, RD. It was so good, after the first time I'd made it I started doubling and then tripling the recipe just so I could have leftovers for work the next day! Usually I serve this with French or Sourdough rolls and sometimes a salad.

Provided by CharJoyLet

Categories     Veal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil or 1 tablespoon canola oil
1 lb lean veal, cubed
1 cup chopped onion
2 cloves garlic, crushed
3 cups cremini mushrooms, thickly sliced
1/2 cup marsala wine (although I have also used Madeira and Port upon occasion with excellent results)
4 cups beef broth or 4 cups beef stock
2 cups rigatoni pasta, uncooked
salt
pepper

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!

Nutrition Facts : Calories 423.4, Fat 12.7, SaturatedFat 3.9, Cholesterol 110, Sodium 679.1, Carbohydrate 22.1, Fiber 1.2, Sugar 3.2, Protein 27.2

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