…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.

A wide white bowl filled with fettuccine with a savory veal sauce and a carafe and glass of wine in the background.

Fettuccine with a Savory Veal Sauce

4.50 / 6 votes
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.
David Leite
CourseMains
CuisineItalian
Servings4 servings
Calories532 kcal
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

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

Instructions 

  • Bring about 6 quarts of water to a boil in a large pot.
  • 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.
  • While the onion is sautéing, peel and coarsely chop the tomatoes.
  • 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.
  • While the tomatoes are cooking, slice the flesh of the olives away from the pits and coarsely chop it.
  • 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.
  • 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.

Adapted From

Thirty Minute Pasta

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Nutrition

Serving: 1 portionCalories: 532 kcalCarbohydrates: 57 gProtein: 28 gFat: 20 gSaturated Fat: 6 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 10 gTrans Fat: 1 gCholesterol: 137 mgSodium: 337 mgPotassium: 747 mgFiber: 4 gSugar: 5 gVitamin A: 1108 IUVitamin C: 17 mgCalcium: 59 mgIron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 Giuliano Hazan. Photo © 2009 Joseph De Leo. All rights reserved.

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.




About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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Recipe Rating




7 Comments

  1. 2 stars
    I’m afraid I found the sauce dry and difficult to mix with the fettuccini. They ended up like two separate dishes in one pot. Perhaps this was my fault, though I followed the directions carefully. I am going to try and resurrect the dish with a little cream and some additional tomatoes.

    1. Hi Hester, so sorry that you had some issues. Did the cream and extra tomatoes help? Next time, you might try a bit more butter or even some of the pasta cooking water to pull the sauce together.

  2. Hello and big juicy thanks for mentioning my veal recipe. It is one of the faves on my blog;). I hope you are well and enjoying these first few weeks of the new year!

    1. Glad you enjoyed it. Giuliano did a wonderful job on this book. Absolutely the answer for busy people who enjoy pasta with rich flavors in short order.