Dijon Veal Stew over Rigatoni

• 1-1/2 cups olive oil
• 1-1/2 gal. veal shoulder, cut into 1/2-inch cubes
• 1-1/2 cups flour
• 1-1/2 gal. onions, chopped
• 5 qt. carrots, chopped Target 2 lb For $3.00 thru 02/06
• 3/4 cup garlic cloves, minced
• salt
• pepper
• 1-1/2 qt. dry red wine
• 7-1/2 qt. canned crushed tomatoes
• 3-1/4 cups GREY POUPON Country Dijon Mustard
• 3-3/4 gal. Rigatoni pasta, cooked

1. Heat oil in braising pan over medium-high heat.
2. Add veal; cook until browned, stirring occasionally.
3. Add flour; toss to coat.
4. Add onions, carrots and garlic; cook 5 minutes or until vegetables are tender, stirring frequently.
5. Season with salt and pepper to taste.
6. Add wine; cook 5 minutes or until most of the liquid is evaporated, stirring occasionally.
7. Add tomatoes; mix well.
8. Cover; simmer 1 hour or until veal is fork tender and cooked through.
9. Add mustard; stir with wire whisk until well blended.
10. For each serving, spoon 1-1/2 cups of the stew over 5-oz.
11. portion of hot cooked pasta.

olive oil, veal shoulder, flour, onions, carrots, garlic, salt, pepper, red wine, tomatoes, poupon, rigatoni pasta

Taken from www.kraftrecipes.com/recipes/dijon-veal-stew-over-rigatoni-97439.aspx (may not work)