Veal With Mushrooms & Rigatoni - cooking recipe

Ingredients

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

Preparation

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