INGREDIENTS

  • 5 tbsp. olive oil
  • 12-15 finely minced cloves of garlic
  • 24 oz. jar of Rao’s Homemade® Sensitive Marinara Sauce
  • 1 tbsp. chopped fresh oregano
  • 4 12 oz. veal chops, loin or rib
  • Salt and pepper to taste
  • Risotto (optional)

PROCEDURE

  • Preheat the grill to high heat, about 500°.
  • Add 3 tablespoons of olive oil to a medium-size pot over medium-low heat and add in the minced garlic. Cook for 3 to 4 minutes or just until very lightly browned.
  • Add in the Rao’s Homemade® Sensitive Marinara Sauce and keep warm over low heat. Finish with fresh oregano to make the A’mogiue sauce.
  • Coat the veal chops in 2 tablespoons of olive oil and season them on both sides with salt and pepper and cook on the grill for 4 to 5 minutes per side for a medium-rare to medium internal temperature.
  • Serve with the A’mogiue sauce and optional side of risotto.

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