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.–Giuliano Hazan
LC Real Life Recipe Note
If we had our druthers, more recipes would resemble this one. And not just in terms of its ease and elegance. Read it carefully. Notice how the recipe doesn’t just throw at you a list of ingredients and a separate list of instructions, but rather melds the two, saving you time by telling you to get the pot of water heating before doing anything else and then making certain you use every second savvily, chopping this while that heats, or slicing that while waiting for this to be ready. It’s a real life recipe. And for that, thank you, Giuliano Hazan.
Fettuccine with a Savory Veal Sauce
- Quick Glance
- 20 M
- 30 M
- Serves 4
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Recipe Testers Reviews
This pasta recipe uses few, easy-to-find ingredients and delivers great flavour. The mild veal and sweet tomatoes give a mellow sauce with sharp notes from the olives. As someone who would always reach for the garlic when preparing pasta, and for Parmesan when serving it, I consider myself re-educated.