Friday, August 22, 2008

More ground veal

Couldn't have been much simpler:

- Rendered some diced pancetta
- Cooked down some diced onions in the pancetta fat
- Added some diced carrots along with a bit of olive oil to keep things slick
- In went leftover fortified veal from two posts ago
- Once the veal was cooked I added diced tomato and leftover tomato juice (same old post)
- Into that went just a bit of cream and it was all left to cook down and be seasoned
- While that was going I made pasta (some of the pasta water was added to the sauce)
- The pasta went into the sauce along with some torn basil, and that was it

It was very good, but I'd like to try the sauce with some long simmered to make it a bit more velvety. I had been worried about the diced parmesan in the veal mixture and the cooking. It was not a problem, and added a nice background for the sauce. It also eliminated the need for grated cheese.

3 comments:

maybelle's mom said...

i love adding parmesan to the sauce.

michelle v said...

I think I need to try this!

The CFT said...

MM -- I should have known.

Michelle -- Hope you do. So far Plum Creek has been the only place I've been able to find unoppressed veal around here.