Sauce
4 T butter
2 T olive oil
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
1/2 cup onion, finely diced
1 lb. boneless veal, such as eye of round or shoulder, trimmed and diced into 1/4 inch cubes
1 cup white wine
salt and freshly ground black pepper to taste
1 tomato, peeled, seeded and chopped
2 cups chicken stock
1 lb. pasta, such as farfalle or sagnarelli
Gremolata
1 sprig fresh rosemary, chopped very fine
2 cloves garlic, chopped very fine
zest of 1 orange, chopped very fine
zest of 1 lemon, chopped very fine
grated parmesan cheese
In a large, heavy casserole with a snug fitting lid, over medium heat, melt the butter and add the olive oil. Add the celery, carrot, onion and cook until golden, about 5 minutes, stirring occasionally. Remove the vegetables with a slotted spoon and reserve. Add the veal to the casserole and cook until brown. Combine the reserved vegetables with the veal, add the wine, salt and pepper, cook until the wine evaporates. Add the tomato and the chicken stock and simmer, covered, for about 30 minutes. Stir occasionally adding more chicken stock if necessary or if mixture begins to stick to the bottom of the casserole. Meanwhile cook pasta in a separate pot, drain well when done. Combine gremolata ingredients in a small bowl. Pour the pasta in a serving bowl and top with the sauce, mixing well. Pass the gremotata and grated cheese to top the dish.
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