Fettuccine with a Savory Veal Sauce
Fettuccine with a Savory Veal Sauce is a gluten free main course. For $2.47 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains around 27g of protein, 24g of fat, and a total of 385 calories. This recipe serves 4. A mixture of beef bouillon cube, tomatoes, ground veal, and a handful of other ingredients are all it takes to make this recipe so delicious. 9 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Leites Culinaria. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Veal With Orange Sauce, Pasta with Tomato Veal Sauce, and Veal with Mushroom-Wine Sauce.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 large beef bouillon cube
Freshly ground black pepper
1 tablespoon butter
1/4 cup dry white wine
10 ounces dried egg fettuccine
8 large Sicilian-style green olives
3/4 pound ground veal
2 tablespoons extra-virgin olive oil
Salt
1 pound fresh tomatoes
1/2 medium yellow onion
Equipment:
pot
frying pan
Cooking instruction summary:
1. Bring about 6 quarts of water to a boil in a large pot.2. 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.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 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.
Step by step:
1. Bring about 6 quarts of water to a boil in a large pot.
2. Meanwhile, peel the onion and finely chop it.
3. 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.
4. While the onion is sautéing, peel and coarsely chop the tomatoes.
5. 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.
6. Add the white wine and let it bubble for about 1 minute to evaporate the alcohol.
7. 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.
8. While the tomatoes are cooking, slice the flesh of the olives away from the pits and coarsely chop it.
9. 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.
10. 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.
Nutrition Information:
covered percent of daily need
