Ingredients:
- 6 thin veal cutlets, about 1 to 1 1/2 pounds
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/3 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 1 large can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried leaf oregano
- 8 ounces thin spaghetti
- 6 slices Mozzarella cheese, or about 6 ounces shredded
Preparation:
Heat oil in a heavy skillet over medium heat; brown veal slices. Remove veal; add onion and green pepper and cook until tender. Stir in wine, tomatoes, tomato sauce, tomato paste, parsley, and oregano. Add veal; cover and simmer over low heat for 30 minutes, stirring occasionally.Meanwhile cook spaghetti, following package directions; drain.
Mix about half of the sauce into the hot drained spaghetti. Put spaghetti into a baking pan (approximately 13x9x2-inches). Top with veal cutlets; top cutlets with cheese slices or equal amounts of shredded cheese. Place in 350° oven for 10 to 15 minutes, until cheese is melted.
Veal Recipes
Veal Parmesan II
Veal Chops Parmesan
Veal Chops with Mushrooms
Veal Patties
Veal Scaloppini
Wiener Schnitzel
Veal Chops
Lemon Veal Piccata
Veal and Peppers
Veal Marsala Recipe
Veal with Mushrooms
Veal Violine with Swiss Cheese
Breaded Veal with Egg
Meatloaf with Veal Recipe
Cannelloni with Ground Veal
Veal Cutlets in Cream
Roast Veal with Mushrooms
Veal Stroganoff Stew Crockpot
Polynesian Veal
Slow Cooked Veal Roast
Veal Recipes
Veal Chops
Veal Cutlets and Scallops
Beef Recipes Index
Ground Beef Recipes Index
Beef Stew Recipes
Crockpot Beef Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
