Meats Recipes - French-style Creamy Veal

Ingredients                        

• 40 g/1 1/2 oz/3 tbsp unsalted (sweet) butter

• 1 large onion, finely chopped

• 450 g/1lb/4 cups minced (ground) veal

• 450 ml/3/4 pt/2 cups crème fraiche

• 30 ml/2 tbsp tomato puree (paste)

• 15 ml/1 tbsp chopped tarragon

• 15 ml/1 tbsp lemon juice

• 5 ml/1 tsp caster (superfine) sugar

• Salt and freshly ground black pepper

• 350 g/12 oz red tagliatelle (al pomodoro)

• A few tarragon sprigs

---

Method:

1. Melt the butter and fry (sauté) the onion for 3 minutes until soft but not brown.

2. Add the veal and fry, stirring until all the grains of meat are separate.

3. Stir in the remaining ingredients except the pasta and tarragon sprigs. Simmer, stirring occasionally, for 10-15 minutes.

4. Meanwhile, cook the pasta according to the packet directions. Drain. Pile on to serving plates. Taste and re-season the sauce if necessary.

5. Spoon over the pasta and garnish with the tarragon sprigs.