It is served with a mild red, veal sauce, which is usually made out of onions, tomato paste, white wine and broth.

Say, warm tuna salad with veal sauce, a kind of reverse vittelo tonnato?

She scooped up the potato dumplings as they floated to the surface, set them on a platter, and ladled on veal sauce.

And of ravioli filled with sweetbread and served in a braised veal sauce.

A recommendation is pappardelle bolognese, a handmade pasta with veal sauce for $12.50.

For the veal sauce, place the pan over medium-high heat and pour in the sherry and broth.

Recover it to keep it warm and set aside while preparing veal sauce (see recipe above).

Homemade ravioli, stuffed with potato and escarole ($10.50), came in a rich, slightly sweet veal sauce that played off beautifully against the bitter green.

On the menu will be baked oysters, corn and crab chowder, roasted tuna with veal sauce and tournedos of swordfish.

Gossamer sheets of pappardelle crowned with a Tuscan veal sauce that has the rich flavors that come with long, slow cooking.