Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step 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.

Step 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.

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

Make Ahead

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

Suggested Pairing

Crisp, substantial white blend from northern Italy.

You May Like

Aggregate Rating value: 5

Review Count: 1695

Worst Rating: 0

Best Rating: 5

Author Name: Christina

Review Body: Have made this twice, and found it relatively easy to prepare and absolutely delicious each time. The first time I tried it after looking for ideas for a pound of ground veal. That time I was missing the capers, fresh parsley and butter and used campanelle pasta in place of orecchiette. The second time I substituted a pound of <strong>ground bison</strong> for the veal, but was otherwise faithful to the recipe (except for a bit of avocado oil to brown the bison). The bison dish was a richly flavored, hearty pasta dish which was picky-husband approved. This recipe is definitely a keeper!

Review Rating: 5

Date Published: 2017-07-20

Author Name: Pook365

Review Body: Oh well, I'm already drooling over your recipe! It does look fantastic and I so love all pasta dish! I'm gonna try this soon. Thank you

Review Rating: 5

Date Published: 2016-07-20

Author Name: Samantha Ackland

Review Body: Loved this pasta dish, so easy to do and very tasty, the only change I will make next time is I won't add the butter as this made it have a slightly greedy taste, my son thought I'd used very fatty veal, so the butter adding is a no no for me.

Review Rating: 5

Date Published: 2017-05-25

Author Name: karlospkc89

Review Body: How I wish I am able to do this with lots of patience. I've tried the other pasta and hopefully I can also do this perfectly. It looks great!

Review Rating: 3

Date Published: 2016-07-22

Author Name: rainbow995

Review Body: I just love the cooking idea. Great recipe!

Review Rating: 4

Date Published: 2016-08-03

Author Name: Stephanie S. Bodie

Review Body: Great easy summer dish! 

Review Rating:

Date Published: 2016-07-18

Author Name: 21PixieSticks

Review Body: How about using onion as part of the ingredients? I did this before but I also used some onions. Does it make any difference in taste?

Review Rating:

Date Published: 2016-07-21

Author Name: Bert Villarreal

Review Body: Nice and mild pasta. I added a splash of warm, heavy cream to tighten up the sauce. I also drained the fat from the ground veal.

Review Rating: 4

Date Published: 2017-07-14

Author Name: Stardust

Review Body: I find it hard to pronounce the word "Orecchiette" lol

Review Rating: 4

Date Published: 2016-07-18