Fettuccine with a Savory Veal Sauce

Fettuccine al Sugo di vitello Saporito

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

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 medium yellow onion
  • 2 tablespoons extra-virgin olive oil
  • 1 pound

Method

  1. Fill a pot for the pasta 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 toma