Rigatoni Supreme

• 1/2 lb. veal stew meat, cut in small cubes
• 1/2 c. chopped parsley
• 1 carrot, cut in 4 pieces
• 1 bay leaf
• 2 oz. salt pork
• 2 Tbsp. olive oil
• 4 to 6 green onions, sliced
• 1/4 lb. Prosciutto, chopped (ham)
• 1 (9 oz.) pkg. frozen artichoke hearts, cooked
• 4 Tbsp. tomato paste
• 1/4 c. dry sherry
• 1/2 c. veal stock or chicken broth
• 1 1/4 lb. rigatoni
• 1/4 lb. mushrooms, sliced
• 1 c. frozen peas, cooked
• 1 1/2 c. whipping cream
• salt and pepper
• grated Parmesan cheese

1. Cook veal with parsley, carrot and bay leaf for approximately 1 hour in enough water to cover veal.
2. Add more water if needed. Drain and reserve stock.
3. Put salt pork in cold water and heat to boil without lid.
4. Boil 2 minutes to get rid of excess salt.
5. Cut in small pieces and saute in olive oil.
6. Add green onion, Prosciutto, artichoke hearts and cooked veal and saute until green onions are limp and cooked, about 3 minutes.
7. Add tomato paste, sherry and veal stock and mix well.
8. Simmer 7 minutes.

veal stew meat, parsley, carrot, bay leaf, salt pork, olive oil, green onions, frozen artichoke hearts, tomato paste, sherry, veal stock, rigatoni, mushrooms, frozen peas, whipping cream, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063539 (may not work)