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
- 1/2 medium yellow onion
- 2 tablespoons extra-virgin olive oil
- 1 pound fresh tomatoes
- 3/4 pound ground veal
- 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
- 1. Bring about 6 quarts of water to a boil in a large pot.
- 2. Meanwhile, peel the onion and finely chop it. Place the olive oil in a 12-inch skillet, add the chopped onion, and set 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.