Veal Roast Italiano Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| Veal rump | 1 | |
| Canned tomatoes | 1 , stewed | |
| Garlic | 2 Clove (5gm) | |
| Salt | 3 Teaspoon | |
| Bouquet garni package | 1 | |
| Eggplant | 1 | |
| Frozen artichoke hearts package | 1 | |
| Mushrooms | 1 Cup (16 tbs), frozen | |
| Spaghetti | 1 pound | |
| Butter | 2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs), sifted |
Directions
MAKING
1) Using a sharp knife, trim off fat from the meat
2) Into a kettle or dutch oven, cook the meat till evenly browned
3) Add in the tomatoes, garlic, salt and the bouquet garni
4) Let the meat come to a gentle boil, and then reduce the flame to simmer for 1 1/2 hours
5) Dice the eggplant and add to the meat
6) Tip in the artichoke hearts, mushrooms and little salt
7) Simmer the meat and vegetables till the everything becomes tender
8) Into a pot of salted boiling water cook the spaghetti, following the package directions
9) Toss the cooked spaghetti in some butter and keep aside warm
10) Place the meat onto a carving board
11) Let the liquid in the kettle boil and then add the flour and water
12) Remove the vegetables and keep aside
13) Blend together till the sauce is thickened
14) Add the vegetables to the sauce and reheat
SERVING
15) Spoon the spaghetti into a large bowl, spoon the sauce atop and top the vegetables followed by the sliced meat
1) Using a sharp knife, trim off fat from the meat
2) Into a kettle or dutch oven, cook the meat till evenly browned
3) Add in the tomatoes, garlic, salt and the bouquet garni
4) Let the meat come to a gentle boil, and then reduce the flame to simmer for 1 1/2 hours
5) Dice the eggplant and add to the meat
6) Tip in the artichoke hearts, mushrooms and little salt
7) Simmer the meat and vegetables till the everything becomes tender
8) Into a pot of salted boiling water cook the spaghetti, following the package directions
9) Toss the cooked spaghetti in some butter and keep aside warm
10) Place the meat onto a carving board
11) Let the liquid in the kettle boil and then add the flour and water
12) Remove the vegetables and keep aside
13) Blend together till the sauce is thickened
14) Add the vegetables to the sauce and reheat
SERVING
15) Spoon the spaghetti into a large bowl, spoon the sauce atop and top the vegetables followed by the sliced meat
Chef
