Veal And Tarragon Tomato Cream - cooking recipe

Ingredients

3 Tbsp. unsalted butter
4 large shallots, finely chopped
1 lb. ground veal
2 c. heavy cream
2 Tbsp. double-concentrate tomato paste
1 Tbsp. chopped tarragon leaves
1 Tbsp. lemon juice
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. fresh ground white pepper

Preparation

In a large skillet, melt butter over moderate heat.
Add the shallots and saute until tender, 2 to 3 minutes.
Add veal and saute, breaking veal up into small pieces with a wooden spoon, until veal is no longer pink, about 5 minutes.
Add the remaining ingredients.
Simmer until thick, about 10 minutes.
Serve immediately over angel hair pasta or spaghetti.