Veal With Mushrooms & Rigatoni

• 1 tablespoon olive oil or 1 tablespoon canola oil
• 1 lb lean veal, cubed
• 1 cup chopped onion
• 2 cloves garlic, crushed
• 3 cups cremini mushrooms, thickly sliced
• 1/2 cup marsala wine (although I have also used Madeira and Port upon occasion with excellent results)
• 4 cups beef broth or 4 cups beef stock
• 2 cups rigatoni pasta, uncooked
• salt
• pepper

1. Heat the oil in a large, heavy, non-stick pot over medium heat for about 2 minutes.
2. Add the veal and brown well, turning as needed.
3. When browned, push it to the edges of the pot (creating a fairly clear space in the center of the pot).
4. Reduce heat to low.
5. Add the onions, mushrooms, garlic and wine, stirring them together in the cleared space.
6. Cook, stirring, for 2 minutes.
7. Add the broth and bring mixture to a simmer.
8. Cover and cook over low heat for approximately 45 minutes or until the veal is fork-tender.
9. Add the rigatoni to the pot.
10. Cover and cook for another 15 minutes or until the pasta is tender.
11. Season to taste with the salt and pepper.
12. Enjoy!

olive oil, lean veal, onion, garlic, cremini mushrooms, marsala wine, beef broth, rigatoni pasta, salt, pepper

Taken from www.food.com/recipe/veal-with-mushrooms-rigatoni-104058 (may not work)