From Thirty Minute Pasta: 100 Quick and Easy Recipes by Giuliano Hazan
Fettuccine al Sugo di Vitello Saporito
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.
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
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 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 sauce and continue cooking over medium heat until the pasta is ready. When the pasta is done, drain well, toss with the sauce and the butter, and serve at once.
Recipe © Thirty Minute Pasta by Giuliano Hazan