An all time family favourite and Italian classic
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- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 x 400 g (14oz) cans chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp sundried tomato puree
- 1 tsp sugar
- 1/2 tsp dried thyme or 1 tsp fresh thyme
- 2 tbsp fresh basil, chopped
- 250 g (9oz) spaghetti
- salt and freshly ground pepper
- 4 thin veal escalopes (about 80-100g/ 3-3.5 oz each)
- 2 eggs, beaten
- 150 g (5 1/2 oz) fresh white breadcrumbes
- 30 g (1 oz) Parmesan cheese, finely grated
- 2 tbsp parsley, chopped
- Heat 1 tablespoon of olive oil in a saucepan. Add the onion and garlic and saute for 2-3 minutes. Add the canned tomatoes, purees, sugar and thyme.
- Bring to the boil, cover with a lid and simmer for 20 minutes. Whiz the sauce to a puree using a hand blender.
- Cook the pasta according to the instructions on the packet. Drain and add to the sauce with the basil.
- If necessary, cover the veal with the clingfilm and bash it out to a thickness of about 4mm using a mallet. Season the veal and dip into the beaten egg. Mix together the breadcrumbs, Parmesan and parsley. Coat the veal in the breadcrumbs.
- Heat the remaining oil in a large non-stick frying pan. Fry the veal for 1 1/2-2 minutes on both side until golden and just cooked through. Remove from the heat and rest for 2 minutes.
- Spoon some spaghetti onto a plate and serve with the veal on top.