- 3/4 pound fresh, ripe tomatoes or 1 cup canned imported Italian plum tomatoes, cut up, and drained of juice
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1/4 cup chopped onion
- 1/2 pound ground veal
- salt
- black pepper ground fresh
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- If you are using fresh tomatoes, peel them by dipping them in boiling water for 1 minute, then squeeze off their skin. Halve the tomatoes, scoop out their seeds without squeezing, and chop up coarsely.
- Put 2 tablespoons of butter and the vegetable oil in a small saucepan and turn on the heat to medium high. Cook the onion, stirring from time to time, until it becomes colored a pale gold.
- Add the ground veal, and turn it over several times, using a wooden spoon, to brown it all over.
- Add the cut-up tomato, salt, and several grindings of pepper, and with your wooden spoon turn over all ingredients two or three times. Cook at a steady but gentle simmer for 15 to 20 minutes.
- Cook and drain the pasta and toss it immediately and thoroughly with the sauce, swirling into it the remaining tablespoon of butter and the grated Parmesan.