Veal Marsala with Spaghetti Recipe

Name: Veal Marsala with Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces spaghetti; 1 teaspoon olive oil; Salt and freshly ground black pepper; 1/4 cup sliced green bell pepper; 1/4 cup diced yellow onion; 1/2 cup sliced mushrooms; One 6-ounce veal cutlet, pounded thin; 1 teaspoon dried oregano; 1 teaspoon minced garlic; 1/2 cup Marsala wine or sherry; 1 tablespoon unsalted butter

Servings: persons

4 ounces spaghetti
1 teaspoon olive oil
Salt and freshly ground black pepper
1/4 cup sliced green bell pepper
1/4 cup diced yellow onion
1/2 cup sliced mushrooms
One 6-ounce veal cutlet, pounded thin
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 cup Marsala wine or sherry
1 tablespoon unsalted butter

1
Cook the pasta according to the package directions.
2
Heat the oil in a medium saute pan or skillet over medium-high heat.
3
Season and saute the bell peppers, onions and mushrooms until the moisture has released from the onions and mushrooms and they begin to brown, 6 to 8 minutes.
4
Add the veal and settle it to the bottom of the pan.
5
Add the oregano, garlic and some salt and pepper and saute until the veal is browned, about 5 minutes per side.
6
Add 1/4 cup of the wine, reduce until the pan is almost dry, then add the remaining wine and the butter and reduce the heat to medium low.
7
Reduce the liquid by half and serve over the spaghetti.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces spaghetti, 1 teaspoon olive oil, Salt and freshly ground black pepper, 1/4 cup sliced green bell pepper, and more.

Yes, Veal Marsala with Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Marsala with Spaghetti

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