Narrow Noodles With Saffron And Veal

• 2 Tbsp. butter
• 1 Tbsp. vegetable oil
• 4 Tbsp. chopped onion
• 3/4 lb. ground veal (preferably from the shoulder)
• salt to taste
• fresh ground black pepper to taste
• 1/4 tsp. powdered saffron
• 3/4 c. heavy cream
• linguine or fettucini (your choice)

1. Put butter, oil and chopped onion in skillet or saute pan; turn heat to medium-high.
2. Add veal.
3. Cook veal, crumbling with a fork and turning until browned all over.
4. Sprinkle salt and liberal grindings of black pepper, turning meat 2 to 3 times.
5. Add saffron and cream; reduce heat to medium.
6. Cook cream down, stirring frequently, until no longer runny.
7. Toss pasta of your choice with sauce; serve at once.
8. Serves 4 to 6.

butter, vegetable oil, onion, ground veal, salt, fresh ground black pepper, powdered saffron, heavy cream, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561388 (may not work)