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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 FAWN STREET, BALTIMORE WINE: BOLLA AMARONE From the
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|Serving Size: 1 Serving (1152g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 515 (46%)|
|Amt Per Serving||% DV|
|Total Fat 57.2g||76 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 248.9mg||77 %|
|Sodium 4897.1mg||169 %|
|Potassium 3358.8mg||88 %|
|Total Carbohydrate 116g||34 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 103g|
|Protein 37.6g||54 %|
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Calories per serving: 1117
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