INGREDIENTS

INSTRUCTIONS

If you are using fresh tomatoes, peel them by dipping them in boiling water
for 1 minutes, then squeeze off their skin. Halve the tomatoes, scoop out
their seeds without squeezing, and chop up coarsely.
Put 2 tablespoons of butter and the vegetable oil in a small saucepan and
turn on the heat to medium high. Cook the onion, stirring from time to
time, until it becomes colored a pale gold.
Add the ground veal, and turn it over several times, using a wooden spoon,
to brown it all over. Add the cut-up tomato, salt, and several grindings of
pepper, and with your wooden spoon turn over all ingredients two or three
times. Cook at a steady but gentle simmer for 15 to 20 minutes. Cook and
drain the pasta and toss it immediately and thoroughly with the sauce,
swirling into it the remaining tablespoon of butter and the grated
Parmesan.
The sauce may be cooked a day in advance and refrigerated in a tightly
sealed container or in a bowl under plastic wrap. When reheating, add a
tablespoon of water, bring to a gentle simmer, stir occasionally, and cook
until hot through and through.
Yield: enough sauce for 1 pound of pasta, making 4 large or 6 small
servings
Notes: Recipe courtesy of Marcella Hazan, "Marcella Cucina"
Recipe by: Cooking Live Show #CL9007
Posted to MC-Recipe Digest V1 #916 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 19, 1997

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