Tuesday, October 21, 2008
Simple Veal Sauce: Recipe
Marcella Hazan has an awesome recipe for a simple meat sauce for a weeknight. I have been very tired lately but there is no excuse that can be used when it's dinner time. People are hungry!
I do love this recipe but of course, as you know, I needed to alter it (but only slightly). This was quick - 30 minutes - and it was delicious. I think the alteration was excellent. In fact, it was Marcella who inspired my minor change in her recipe. She suggests serving this veal sauce with fresh pasta made with ground rosemary. Of course! Rosemary and lamb are like...Batman and Robin or Bagels and Cream Cheese! But, I didn't have fresh pasta and I'm not insane enough to make it on a week night...so, I decided to use fresh rosemary in the sauce instead and it was a perfect enhancement.
Simple Veal Sauce with Rosemary
1/4 cup chopped onion
1/2 lb. ground veal
3 Tbsp. butter
1 1/2 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh sage, chopped
1 1/2 cup whole, peeled, tomatoes and a bit of juice
1/4 cup Parmesan cheese
1 Lb. pasta
In a large pot, melt the butter over medium-high heat. Add the chopped onion and saute about 5 minutes. Add the herbs and saute another minute. Add the veal and saute about 10 minutes or until the meat turns white, stirring often. Add the tomatoes and mash them with the back of a wooden spoon. Simmer on low, uncovered, about 20 minutes, while pasta cooks. Remove sauce from the heat and stir in the cheese. Toss with the pasta.