Fettuccine al Sugo di Vitello Saporito
by Giuliano Hazan
from Thirty Minute Pasta: 100 Quick and Easy Recipes
(Stewart, Tabori & Chang, 2009)
Serves 4

Fettuccine with veal sauce is a lovely recipe. Veal is quite mild and goes very well with green olives, which give it a little kick. I usually cook veal with butter, but olive oil is better suited to olives, so I make this savory veal sauce with olive oil but add a little butter at the end when I toss it with the fetticcine. Half a bouillon cube adds depth of flavor.

convert Ingredients
1/2 medium yellow onion
2 tablespoons extra-virgin olive oil
1 pound fresh tomatoes
3/4 pound ground veal
Salt
Freshly ground black pepper
1/4 cup dry white wine
1/2 large beef bouillon cube
8 large Sicilian-style green olives
10 ounces dried egg fettuccine
1 tablespoon butter

Method
1. Fill a pot for the fettuccine with about 6 quarts of water, place over high heat, and bring to a boil.

2. Peel the onion and finely chop it. Put the olive oil in a 12-inch skillet, add the chopped onion, and place it over medium heat. Sauté until the onion turns a rich golden color, about 5 minutes.

3. While the onion is sautéing, peel and coarsely chop the tomatoes.

4. When the onion is ready, add the ground veal, season with salt and pepper, and cook, stirring often, until the veal is lightly browned, 2 to 3 minutes. Add the white wine and let it bubble for about 1 minute to evaporate the alcohol. Add the tomatoes and bouillon cube, lower the heat to medium, and continue cooking until most of the liquid the tomatoes release has evaporated, 10 to 12 minutes.

5. While the tomatoes are cooking, slice the flesh of the olives away from the pits and coarsely chop it.

6. When the tomatoes are ready, add about 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged. Cook until al dente.

7. Add the olives to the veal sauce and continue cooking over medium heat until the fettuccine is ready. When the fettuccine is done, drain well, toss with the veal sauce and the butter, and serve at once.

Recipe © 2009 Giuliano Hazan. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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