Mostaccioli With Spiced Veal Sauce Recipe
Summary
Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| 1 tablespoon + 1 teaspoon extra virgin olive oil | ||
| Onion | 2 Tablespoon, finley chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 5 ounces lean ground veal | ||
| Paprika | 1/2 Teaspoon | |
| Pinch ground cinnamon | ||
| Pinch ground cloves | ||
| Bay Leaf | 1 | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Italian tomatoes | 1 Cup (16 tbs), crushed | |
| Ground black pepper | 1 To taste | |
| Mostaccioli | 6 Ounce, cooked, drained | |
| Romano cheese | 2 Tablespoon, grated | |
| Salt | To Taste | |
Directions
1. Preheat oven to 425°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In medium saucepan, heat oil; add onion and garlic. Saute, stirring, until onion is translucent, 2 minutes.
3. Add veal; saute until meat loses its pink color. Stir in paprika, cinnamon, cloves, bay leaf, wine, tomatoes, salt and pepper to taste; simmer 15 minutes. Stir in pasta and 1 tablespoon of the Romano cheese.
4. Transfer mixture to prepared pan; remove bay leaf. Sprinkle with the remaining 1 tablespoon Romano cheese. Cover and bake 10 minutes.
2. In medium saucepan, heat oil; add onion and garlic. Saute, stirring, until onion is translucent, 2 minutes.
3. Add veal; saute until meat loses its pink color. Stir in paprika, cinnamon, cloves, bay leaf, wine, tomatoes, salt and pepper to taste; simmer 15 minutes. Stir in pasta and 1 tablespoon of the Romano cheese.
4. Transfer mixture to prepared pan; remove bay leaf. Sprinkle with the remaining 1 tablespoon Romano cheese. Cover and bake 10 minutes.
Chef
