Pasta with Veal, Capers and White Wine

This recipe is originally from here.  I slightly adapted it to what we had on hand:  different shaped pasta and dried parsley.  It is soooooooooooo good.  This picture really doesn't do it justice!

Pasta with Veal, Capers and White Wine

Serves 4

Ingredients:

2 Tablespoons Olive Oil

1 Medium Onion, finely chopped

1 Garlic Clove, minced

1 Pound Ground Veal

Salt and Pepper

1/2 Cup Dry White Wine

1 and 1/2 Cups Chicken Stock

1 Teaspoon Thyme

1/2 Teaspoon Rosemary

2 Tablespoons Small Capers, rinsed

3/4 Pound Small Pasta (I used small shells)

1/2 Cup Grated Parmesan Cheese

1/4 Cup Parsley

2 Tablespoons Unsalted Butter

Step 1:

In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

Step 2:

Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

Step 3:  

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmesan cheese, parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.