The Veal in Winter

I like to serve this veal stew over pasta, but it is also delicious with brown or white rice. It improves in flavor if made a day in advance, and the recipe can be doubled or tripled.

WINTER VEAL STEW 6 tablespoons olive oil plus more if needed 3 pounds veal stew meat, trimmed of all fat, cut into 1 1/2-inch cubes and patted dry with paper towels Salt Freshly ground pepper 4 cups sliced onions 1 tablespoon chopped garlic 2 tablespoons flour 1 teaspoon dried thyme 1 teaspoon crushed rosemary 1 1/2 teaspoons dried basil 2 teaspoons fennel seeds, crushed 1/4 teaspoon red pepper flakes 1 (28-ounce) can Italian-style tomatoes, drained and coarsely chopped 4 cups beef stock 1 cup dry white wine 1 1/2 pounds fettuccine Several sprigs fresh thyme, rosemary and basil, optional Heat 4 tablespoons olive oil in large, heavy, deep-sided pan over medium-high heat. Season veal pieces to taste with salt and pepper. When oil is hot, add enough veal to fit comfortably in single layer and saute, turning, until browned, several minutes. Remove veal with slotted spoon and drain on paper towels. Continue until all meat has been browned, adding more oil if necessary. Add remaining 2 tablespoons oil to pan and heat. Add onions and cook until lightly browned, about 5 minutes. Add garlic and cook and stir 1 minute more. Return meat to pan. Toss with flour and stir and cook 2 minutes. Add thyme, rosemary, basil, fennel seeds, red pepper flakes, tomatoes, stock and wine. Bring mixture to simmer. Lower heat and cook, covered, until meat is tender, about 1 hour. Uncover and cook 30 minutes more. When ready to serve, bring 6 quarts water to boil. Add 1 1/2 tablespoons salt and fettuccine and cook until pasta is tender but still firm, about 12 minutes for dried pasta, 3 to 4 minutes for fresh. Drain. Divide noodles evenly on 6 dinner plates and ladle stew over noodles. Garnish with sprigs of thyme, rosemary and basil. Makes 6 servings.