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Fettuccine with a Savory Veal Sauce
Fettuccine al Sugo di vitello Saporito
- Serves
4
- Difficulty
Easy
Published 2009
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 sauce with olive oil but add a little butter at the end when I toss it with the pasta. Half a bouillon cube adds depth of flavor.
Ingredients
½ 2 tablespoons 1 pound
Method
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- 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.
- While the onion is sautéing, peel and coarsely chop the toma
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