At one of my favorite restaurants they serve a dish with veal, pasta, mushrooms in a pureed tomato sauce. i can't seem to find a similar recipe on the internet - anyone have any ideas?
2 oz. corn or olive oil
1 med. yellow onion, chopped
4 oz. sweet vermouth
8 oz. water
12 oz. veal cutlets, cut into 1 inch squares, or smaller
1/4 tsp. thyme
1/2 tsp. black pepper
Salt to taste
1 lb. tomatoes, chopped
10 oz. mushrooms, sliced
1 lb. linguine pasta
Use skillet large enough to hold all ingredients except pasta. Place in oil, onion, 2 ounces vermouth, 4 ounces water and cook 10 minutes over medium-high heat. Stir frequently. Add veal, remaining vermouth, thyme, pepper, and salt. Cook for 5 minutes over medium-high heat, stirring frequently. Add the tomatoes and remaining water. Cook about 3-5 minutes, then reduce heat to medium. Cook 15 minutes, then add the mushrooms. Cook another 5 minutes. remove and serve over cooked linguine. Makes 4-6 servings.
NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.
Ingredients
•1 1/2 lb (675 g) ground veal
•2 shallots, finely chopped
•2 cloves garlic, crushed
•3 slices fresh breadcrumbs
•1/2 cup (125 mL) milk
•1 Tbsp. (15 mL) fresh mint
•Salt and pepper to taste
•3 cups (750 mL) canned tomato sauce
•Adequate amount linguini
Preparation
Mix the veal, the shallots and the garlic in a bowl. Set aside.
Soak the breadcrumbs in the milk and add to the veal. Mix well.
Add the mint, mix and form into 12 small meatballs.
Sear the meatballs in a skillet, in a mixture of butter and oil. Keep warm.
Bring the tomato sauce to a boil in a saucepan.
Add the meatballs and simmer, covered, for 20 to 25 minutes, or until the meatballs are cooked.
In the meantime, cook the pasta as directed on the package.
Serve the meatballs on a bed of linguini.