Time to Cook!

TOTAL TIME: 40 MIN

SERVINGS: 4

“The sauce fits the pasta,” said judge Marc Vetri in praise of this tender veal ragù flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. “The meat, the capers—they hang on to the pasta when you lift up your fork.”

Ingredients:

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 garlic clove, minced

1 pound ground veal

Salt and freshly ground pepper

1/2 cup dry white wine

1 1/2 cups chicken stock

1 teaspoon chopped thyme

1/2 teaspoon chopped rosemary

2 tablespoons small capers, rinsed

3/4 pound orecchiette

1/2 cup grated Parmigiano-Reggiano

1/4 cup chopped flat-leaf parsley

2 tablespoons unsalted butter

Directions:

1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
2. Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
3. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.