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Seasoned Ground Veal Linguini with Tomato Sauce https://www.metro.ca/userfiles/image/recipes/linguini-veau-hache--sauce-tomate-1091.jpg PT30M PT30M PT1H00M
Mix the veal, the shallots and the garlic in a bowl. Set aside. Soak the breadcrumbs in the milk and add to the veal. Mix well. Add the mint, mix and form into 12 small meatballs. Sear the meatballs in a skillet, in a mixture of butter and oil. Keep warm. Bring the tomato sauce to a boil in a saucepan. Add the meatballs and simmer, covered, for 20 to 25 minutes, or until the meatballs are cooked. In the meantime, cook the pasta as directed on the package. Serve the meatballs on a bed of linguini.
6
1 1/2 lb (680 g) ground veal 2 shallots, finely chopped 2 cloves garlic, crushed 3 pieces of slices bread without the cruts 1/2 cup (125 mL) milk 1 Tbsp. (15 mL) fresh mint Salt and pepper to taste 3 cups (750 mL) canned tomato sauce Adequate amount linguini
Seasoned Ground Veal Linguini with Tomato Sauce

Seasoned Ground Veal Linguini with Tomato Sauce

Rate this recipe
6 Votes
6
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/2 lb
    (680 g)
    ground veal
  • 2
    shallots, finely chopped
  • 2
    cloves garlic, crushed
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  • 3
    pieces of slices bread without the cruts
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    PREMIÈRE MOISSON SOURDOUGH BREAD

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    RAISIN HAZELNUT HONEY OR WALNUT, 500 g

  • 1/2 cup
    (125 mL)
    milk
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    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

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    SELECTED SIZES SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    fresh mint

  • Salt and pepper to taste
  • 3 cups
    (750 mL)
    canned tomato sauce
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    PRIMO TOMATO SAUCE

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    680 ml, SELECTED VARIETIES OR 1.49 EA.


  • Adequate amount linguini
Imprimer ma sélection

Preparation

Mix the veal, the shallots and the garlic in a bowl. Set aside.

Soak the breadcrumbs in the milk and add to the veal. Mix well.

Add the mint, mix and form into 12 small meatballs.

Sear the meatballs in a skillet, in a mixture of butter and oil. Keep warm.

Bring the tomato sauce to a boil in a saucepan.

Add the meatballs and simmer, covered, for 20 to 25 minutes, or until the meatballs are cooked.

In the meantime, cook the pasta as directed on the package.

Serve the meatballs on a bed of linguini.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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