walton_eats

1/4 cup butter
2 Tblsp olive oil
1 yellow onion, chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/4 lb pancetta, diced
1-1/2 pounds ground veal (or ground beef, or a mixture of veal and beef, or a mixture of veal and pork or pork and beef)
salt and pepper
1 cup dry white wine
2 tsp dried thyme
1 28-oz can crushed tomatoes
1/2 cup whole milk

Melt butter with oil in dutch oven. When butter foams, add onion, carrot, celery, garlic and pancetta. Sauté over medium heat until pancetta is lightly browned. Add meat. Cook and stir until meat is no longer pink. Season with salt and pepper. Increase heat and stir in wine and thyme. Cook until wine has evaporated. Stir in tomatoes. Cover and reduce heat to simmer. Simmer 1 to 1-1/2 hours until sauce is medium-thick, stirring occasionally. Add milk and cook, uncovered, another five minutes.

Cook 1 lb pasta (rigatoni is perfect with this sauce). Drain and add to sauce. Toss until pasta is evenly coated. Serve hot with grated Parmigiano-Reggiano.

1 lb veal cutlets, pounded thinly and cut into 3 oz portions (also works with chicken breast or pork tenderloin)
2 Tbsp olive oil
3 Tbsp unsalted butter, divided
kosher salt
freshly ground pepper
all purpose flour
2 Tbsp freshly squeezed lemon juice
1 Tbsp lemon zest
3 Tbsp dry white wine
1 clove garlic, minced
2 Tbsp flat-leaf parsley, minced
1 tbsp fresh rosemary, minced or 1/2 Tbsp dry rosemary, crushed
8 oz button mushrooms, sliced (next time will try oyster mushrooms or a mix of oyster and button)

Season veal with salt and pepper and dredge lightly in flour.

Heat olive oil and 2 Tbsp butter in large sauté pan over medium-high heat. Sauté veal about 3 minutes on each side and set aside.

Add 1 Tbsp butter to pan, then sauté mushrooms until browned and tender. Add back veal, lemon zest, lemon juice, wine, garlic and herbs and cook, covered, for about 3 minutes.

Serve with roasted potatoes and steamed broccoli.