- 1 tbsp (15 mL) olive oil
- 1 lb (500 g) veal cutlet, cut into strips
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tsp (10 mL) dried basil
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) pepper
- 1 can (28 oz/ 796 mL) diced tomatoes
- 2 tbsp (30 mL) tomato paste
- 1 can (385 mL) 2% or skim evaporated milk
- 5 cups (1.25 L) fusilli pasta (about 1 lb/ 500 g)
- 1/4 cup (50 mL) freshly grated Parmesan cheese
Instructions:
In saucepan, heat oil over high heat; brown veal in batches. Reduce heat to medium; return veal and any accumulated juices to pan. Add garlic, onion, basil, oregano and pepper; cook, stirring, for about 5 minutes or until onion is softened. Add tomatoes; bring to boil. Reduce heat and simmer for about 20 minutes or until thickened and veal is very tender. Remove form heat; stir in evaporated milk. Meanwhile, in large pot of boiling water, cook fusilli according to package directions; drain well. Toss with tomato sauce. Serve sprinkled with Parmesan cheese.
Nutritional Information: 719 calories * 43.2 g Protein * 19.9 g fat * 92.0 g Carbohydrate
