Fettuccine alla Capricciosa

• 1 pound fettuccine (egg noodles)
• ¼ pound veal, finely chopped
• ¼

Sauté finely chopped veal in half the butter until golden. Add salt, freshly ground black pepper and red wine, and simmer gently for 5 to 10 minutes. Add Tomato Sauce and continue cooking over a low heat for 30 minutes.

Cook peas in boiling salted water until tender; drain, and sauté with sliced mushrooms and ham in remaining butter until mushrooms are cooked through. Add to sauce.