Veal Italian With Elbow Macaroni
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INGREDIENTS 2 tablespoons butter
1/2 clove garlic, minced
1 small onion, chopped
2 pounds thin veal steak
2 cups tomato sauce
2 cups canned tomatoes
1 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 (8-ounce) package elbow macaroni
1-1/2 teaspoons salt
2 tablespoons snipped
Parmesan cheeseIn hot butter in skillet, sauté garlic and onion until lightly browned; remove them and reserve.
Cut the veal into 8 pieces and sauté in same skillet until golden brown on both sides. Then add the tomato sauce, tomatoes, salt, oregano, pepper, and the reserved onion mixture.
Simmer, uncovered, for 30 minutes or until the meat is fork tender, stirring occasionally.
Meanwhile, cook the macaroni until tender in boiling salted water. Drain.
To serve - Turn macaroni onto a heated platter; top with meat and sauce, and sprinkle with parsley and Parmesan.
Makes 6 servings