Orecchiette with Veal, Capers and White Wine

4 people
00h 10
00h 30

The sauce fits the pasta in this tender veal ragù flavored with white wine, capers, thyme, and rosemary, then tossed with the little ear-shaped orecchiette. 

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Ingredients and Method



  1. In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
  2. Add the veal, season with salt and pepper, and raise the heat to high.
  3. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
  4. Add the white wine to the skillet - boil over high heat until nearly evaporated, about 5 minutes.
  5. Add the chicken stock, thyme, rosemary, and capers. Simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
  6. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, parsley, and butter.
  7. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes.
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