Ingredients

• 1/4 cup olive oil
• 2 teaspoons minced garlic
• 1 1/2 pounds ground veal
• 1 cup chopped green bell peppers
• 1/2 cup chopped scallions
• 1 cup homemade veal or chicken stock, or canned broth
• 2 cup sliced mushrooms
• 1/4 cup finely chopped fresh sage leaves
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 pound rigatoni

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Instructions

1. Bring a large pot of salted water to a boil. While the water is heating, heat the oil in a large skillet. Add the garlic and ground veal and cook over medium heat, stirring with a wooden spoon to break up any lumps, for 10 minutes or until the veal begins to lose its pink color. Add the bell peppers and scallions, and saute for 2 minutes. Then stir in the stock, mushrooms, sage, bay leaves, salt and pepper. Bring to a boil, cover, and simmer for about 15 minutes. Meanwhile, add the rigatoni to the boiling water and cook according to the package directions until it is tender. Drain thoroughly and transfer to a warmed serving bowl. Remove the skillet from the heat and discard the bay leaves. Pour the sauce over the cooked pasta and toss together. Serve immediately.;