By Nancy Caivano
6 tbsp olive oil, divided
1/4 cup pancetta, finely chopped
1 onion, chopped
5 cloves garlic, chopped
or (1 tbsp jar chopped garlic)
2 lb fresh tomatoes, chopped
1/4 cup dry red wine
1 lb pasta (I prefer fettucine with
this dish, but any pasta will work)
1 lb veal scallopine
Salt and Pepper
1/4 tsp nutmeg
1/4 cup parsley, chopped
2 tbsp basil, julienne
2 tsp sage, finely chopped
3 tbsp butter
1/2 cup mascarpone cheese (if you can't find
mascarpone, try substituting cream cheese)
Heat 3 tbsp olive oil in a saucepan over medium-high heat. Add pancetta and sauté until pancetta begins to brown. Add onion, garlic and tomatoes and bring to a boil. Add red wine and cook 2 minutes. Reduce heat to low, partially cover and simmer for 1 hour.
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, heat remaining 3 tbsp olive oil in a large skillet over medium-high heat. Season veal with salt and pepper and dredge in flour. sauté until golden brown on both sides. Drain on paper towels. When cool enough to handle, cut into strips.
After 1 hour, add nutmeg, parsley, basil and sage to sauce, and season with salt and pepper. Cook 10 minutes longer and remove from heat. Stir in butter and veal.
Return drained pasta to pot. Add sauce and combine well. Add mascarpone, toss to coat and serve immediately.
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