Ground Veal with White Wine and Pasta

The kitchen smelled divine while this was cooking!   Fresh herbs and spices, parmesan cheese and white wine.... Simply delicious!


-Finicky kid approved!


Serves 4


2 tablespoons extra-virgin olive oil
1 finely chopped medium onion
1 minced garlic clove
1/2 cup dry white wine
1  1/2 cup chicken stock
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/2 to 3/4 cup pasts (smaller shapes look better)
1/2 cup freshly grated parmesan cheese
1/4 cup chopped flat-leaf parsley
2 tablespoons butter

• Heat olive oil in a large skillet
• Add onions and garlic and cook until softened.  (stir frequently)
• Add veal, and cook on high, stirring occasionally until no longer pink, and all liquid has evaporated
• Add wine and boil over high heat until nearly evaporated
• Add chicken stock, thyme and capers and simmer over medium heat until liquid is reduced by half
• Cook pasta to al dente.  Drain and add to skillet along with cheese, parsley and butter
• Cook over medium heat until sauce is thick and creamy.  (stir often)
• Serve immediately

-Queenie Cuisine