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Marinara Sauce

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Marinara Sauce

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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 2 hour(s) 15 minute(s)
2 Tbsp. Bertolli® Classico™ Olive Oil
1-1/2 lbs. veal stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 medium carrots, halved lengthwise and sliced
1 small green bell pepper, chopped
1 medium zucchini, quartered and sliced
2 cloves garlic, finely chopped
1 large baking potato, peeled and diced
1 cup canned chick peas or garbanzo beans, rinsed and drained
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/2 cup beef broth
1 tsp. dried basil leaves, crushed
8 ounces orzo pasta, cooked and drained

  • Heat Olive Oil in 5-quart saucepot or Dutch oven over medium-high heat and brown veal. Season, if desired, with salt and ground black pepper. Remove veal from skillet with slotted spoon and set aside.
  • Cook onion, carrots, green pepper, zucchini and garlic, in same saucepot stirring occasionally, 2 minutes or until vegetables are tender. Add potato, chick peas, Sauce, broth and basil. Bring to a boil over high heat. Reduce heat to low, then return veal to saucepot. Simmer covered, stirring occasionally, 2 hours or until veal is tender. Serve over hot orzo.