Veal Pasta Sauce Print Email

(Piccolo Rag¯ Di Vitello)

3/4 pound fresh, ripe tomatoes or one cup canned imported Italian tomatoes, cut up, and drained of juice.
3 TBS butter
1 TBS vegetable oil
1/4 cup chopped onion
1/2 pound ground veal
Black pepper ground fresh
1/4 cup freshly grated Parmigiano-Reggiano cheese

1) If you are using fresh tomatoes, peel them by dipping into boiling water for one minute, then squeeze off their skin. Halve the tomatoes, scoop out their seeds without squeezing, and chop up coarsely.
2) Put 2 TBS of butter and the vegetable oil in a small saucepan and turn the heat to medium high. Cook the onion, stirring from time to time, until it becomes colored a pale gold.
3) Add the ground veal, and turn it over several times, using a wooden spoon, to brown it all over.
4) Add the cut-up tomato, salt, and several grindings of pepper, and with your wooden spoon turn over the ingredients two or three times. Cook at a steady but gentle simmer for 15 to 20 minutes.
5) Cook and drain the pasta and toss it immediately and thoroughly with the same sauce, swirling into it the remaining tablespoon of butter and the grated parmesan.

Suggested Pasta: The ideal carrier for this simple meat sauce is a homemade noodle, in particular one scented with rosemary and sage cut into fettuccini. Boxed dry pasta in a short tubular shape such as penne or macaroni elbows can be a satisfactory alternative.

Ahead of time note: The sauce may be cooked a day in advance, wrapped and refrigerated. When re-heating, add a tablespoon of water, bring to a gentle simmer, stir occasionally, and cook until hot through and through.

Enough sauce for 1 pound of pasta, making 4 large or 6 small servings. - Marcella Hazan

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