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Veal Roast Italiano

Meat.Bible's picture
Ingredients
  Veal rump roast 5 Pound
  Canned stewed tomatoes 1 Pound (1 can)
  Garlic 2 Clove (10 gm), minced
  Salt 3 Teaspoon
  Bouquet garni 1
  Eggplant 1 1⁄2 Pound (1 no.)
  Frozen artichoke hearts 9 Ounce (1 pack)
  Frozen mushrooms 1 Cup (16 tbs)
  Spaghetti 1 Pound
  Butter 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6

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