Instructions: 1. Saute mushrooms in olive oil until almost done. Add the peas & garlic & saute for 1 to 2 minutes. Mix in the ground veal & then cook until browned.

Drain off the excess grease & set aside.

2. Mix together the sherry, Marsala & butter. Combine them with the tomato sauce & add to the ground veal. Let mixture simer for 10 to 15 min. Cook the rigatoni in plenty of boiling salted water until tender, but al dente

(still a little crunchy). Drain. Add veal sauce to rigatoni & serve with grated Parmesan.

SABATINOS

WINE: BOLLA AMARONE

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