Narrow Noodles With Saffron And Veal - cooking recipe

Ingredients

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)

Preparation

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