I almost never buy veal. Too expensive! But my Italian appetite loves it, so when I saw veal with $2.00 off coupons because it was near expiration, I jumped on it. If you buy near-expiration meat, just freeze it right away, and then use it right after thawing.
Veal Bolognese ~ $1.38 per serving, $8.25 total cost
1 lb. ground veal ($5.00)
2 tbsp. minced garlic
1 small onion, chopped ($0.35)
1/2 cup dry red wine (leftovers are free!)
1/2 cup chicken stock ($1.00)
1 large carrot, finely chopped ($0.25)
1 28 oz. can crushed tomatoes ($1.00)
1 bay leaf
Salt and pepper to taste
1 lb. large curly pasta ($0.65, I used rotini)
1/2 cup grated cheese
Fresh basil leaves
1. Bring large pot of salted water to a boil. Cook pasta according to package directions.
2. Meanwhile, brown veal, garlic, and onion in deep skillet until cooked through.
3. Add wine to deglaze skillet, loosening all browned bits.
4. Add stock, carrots, tomatoes, bay leaf, and salt and pepper. Simmer at least 15 minutes, untill carrots are tender.
5. Meanwhile, toss hot pasta with grated cheese.
6. Just before serving, remove bay leaf, add fresh basil, and toss with pasta. Serve with bread and more cheese at the table.
Makes 6 servings.
This is one of Jim's favorites. Josh said he didn't like it, but then he finished his plate and asked for more. I've been taking the leftovers for lunch all week!