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Get Started - 100% free to try - join in 30 seconds2 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
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