6 Servings
1 1/2 pounds veal for stew, cut into large cubes
1 tablespoon flour
1/2
teaspoon salt
1/4 teaspoon freshly ground black pepper, (optional)
2 tablespoons
olive oil
2 carrots, finely chopped
1 onion, finely chopped
2 stalks celery,
finely chopped
1 clove garlic, minced
1/2 cup dry white wine
14 ounces tomatoes,
crushed
36 ounces pasta, tricolor shells
1/4 cup minced parsley
Preheat oven to 300F. Toss veal with flour, salt and pepper. Set aside. heat
oil in a heavy ovenproof skillet over medium-high heat. Add veal and brown quickly
on all sides. Add carrots, celery, onion and garlic. Add wine, bring to a boil. Cover
and place in oven. Cook 1 to 1 1/2 hours, or until veal is tender. Check and baste
after 1 hour. Cook pasta according to package directions, omitting salt. Drain and
place in a warm serving bowl. Add veal mixture and top with parsley.
Amount Per Serving
Calories 784 Calories from Fat 118
Percent Total Calories
From:
Fat 15% Protein 25% Carb. 58%
Nutrient Amount per Serving Value
Total Fat 13 g 20%
Saturated Fat 2 g 12%
Cholesterol 231 mg 77%
Sodium 590 mg 25%
Total Carbohydrate 114 g 38%
Dietary Fiber 4 g 15%
Sugars 0 g
Protein 49 g
Vitamin A 157% Vitamin C 73% Calcium 0% Iron 52%
