Had a small amount of veal.. about 1/2 cup cubed, so I used it to mke a pasta sauce.
Basically I made the sauce like for Osso Bucco (sauteed onion, Celery, carrot, garlic and tomato). Then added the veal that I chopped really fine, browned that a bit, added some red wine and salt and simmered this for 45 min).
Boiled the pasta to al dente, added this and 1/4 cup of half-n-half to the veal sauce and simmered 3-5 min, garnished with parsley and shaved romano cheese and served in warmed bowls... That with a glass of chianti made a great meal on a cold rainy day.
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