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Veal Pasta Ratatouille

Submitted By: Helen Harrison
Prep. Time: 1:05
Serves: 6

1/4 cup olive oil
1/2 lb. veal - cut in 1/2" cubes
5 shallots - sliced
4 bulbs elephant garlic - sliced
1 med. green bell pepper - seeded, julienne
1 med. red bell pepper - seeded, julienne
1 med. yellow bell pepper - seeded, julienne
1/4 cup sliced zucchini
1/4 cup sliced eggplant
1 cup sliced porcini mushrooms
1 cup diced cherry tomatoes
28 oz. jar spaghetti sauce Click here for the recipe!
1 cup red wine
4 fresh basil leaves - minced
1 tsp. dried oregano
1/2 cup pinion nuts
1/4 cup capers
1 lb. box penne pasta - cooked al dente, drained
1/4 cup Asiago cheese shavings

Ingredients at Firehouse Pantry

-In a large sauté pan over medium-low heat, brown veal, shallots, garlic, peppers, zucchini, eggplant, mushrooms, and tomatoes in olive oil.
-Stir in spaghetti sauce, wine, basil, oregano, nuts, capers, and pasta; heat through.
-Sprinkle with cheese shavings.

Make It A Meal: Serve with Brushetta like Red Lobster's® Click here for the recipe!

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