=== Ground Veal Sauce ===


  * 2 tablespoons extra-virgin olive oil
  * 1 medium onion, finely chopped
  * 1 garlic clove, minced
  * 1 pound ground veal
  * Salt and freshly ground pepper
  * 1/2 cup dry white wine
  * 1 1/2 cups chicken stock
  * 1 teaspoon chopped thyme
  * 1/2 teaspoon chopped rosemary
  * 2 tablespoons small capers, rinsed
  * Optional: 2 cups roasted tomatoes

**Serve over:** 
  * 3/4 pound orecchiette, or you can do whole wheat pasta. But the Orecchette hold the sauce really well. 

**Top with:** 

  * 1/2 cup grated Parmigiano-Reggiano
  * 1/4 cup chopped flat-leaf parsley


1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

2. Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

3. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. 

4. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.

The veal sauce can also be covered and refrigerated overnight. Rewarm the veal sauce before serving.

**Suggested Pairing**

Crisp, substantial white blend from northern Italy (without the tomato). With tomato, definitely chianti!!