Name: Veal, Mushroom and Red Wine Sauce
Yield: Makes 4 servings
Ingredients: 3 tablespoons olive oil; 1 pound ground veal; 3 large garlic cloves, chopped; 1 tablespoon chopped fresh rosemary or 2 teaspoons dried; 1/2 pound mushrooms, chopped; 1 14 1/2-ounce can diced tomatoes in puree; 3/4 cup dry red wine; 3/4 cup canned beef broth; 1/4 cup tomato paste

Try this rich sauce over pasta or over the <a></a> Parmesan Polenta Squares

Recipe information

Yield
Makes 4 servings

Ingredients

3 tablespoons olive oil

1 pound ground veal

3 large garlic cloves, chopped

1 tablespoon chopped fresh rosemary or 2 teaspoons dried

1/2 pound mushrooms, chopped

1 14 1/2-ounce can diced tomatoes in puree

3/4 cup dry red wine

3/4 cup canned beef broth

1/4 cup tomato paste

Preparation

Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.

TagsRed Wine Wine Alcohol Beverages Veal Beef Meat Mushroom Vegetable Canned Tomato Tomato Garlic Root Vegetable Rosemary Herbs & Spices Main Dinner Dairy Free Nut Free Gluten Free Easy Simmer Bon Appétit

Recipe notes

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