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Makes: 4 Servings
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.
# 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
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