Mostaccioli With Spiced Veal Sauce
|Extra virgin olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Finely chopped onion||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Lean ground veal||5 Ounce|
|Ground cinnamon||1 Pinch|
|Ground cloves||1 Pinch|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned italian tomatoes||1 Cup (16 tbs), crushed|
|Freshly ground black pepper||To Taste (Or To Taste)|
|Mostaccioli rigati||6 Ounce, cooked, drained (Ridged Pasta)|
|Romano cheese||2 Tablespoon, grated|
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.