Antonietta's Veal Sauce

Salsa di Vitello alla Antonietta

Mary Ann Esposito

Serves 8


2 tablespoons Extra Virgin Olive Oil
2 whole garlic cloves
1/4 cup chopped onion
1/2 cup ground veal
1/4 cup chopped carrot
1/4 cup chopped parsley
1/4 cup chopped celery leaves
2 tablespoons white wine
Salt to taste
2 cups prepared tomato sauce


Heat the olive oil in a large sauté pan and then add the garlic, onion, veal, and carrot. Sauté for about 4 minutes or until the meat is browned. Add the parsley, celery leaves, wine, and tomato sauce. Once the sauce begins to simmer, cook for 2 more minutes. Add salt to taste. Remove and discard the whole garlic cloves.

Add one cup to prepared pasta, toss, top with remaining.

Cheese for topping: Pecorino Romano

item recipe is featured in Episode 0 of Season 0.

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