2 tablespoons butter
1 tablespoon vetegable oil
4 tablespoons chopped onion
¾ pound ground veal (or turkey)
¼ tsp saffron (if in strands, chop/pulverize)
¾ cup heavy cream
pasta (use type that holds sauces well)
freshly grated parmesan for the table
Put the butter, vegetable oil, and chopped onion in a skillet or sauté pan and turn on to medium high heat.
When the onion becomes colored a pale gold, add the ground meat. Cook the meat, crumbling with a fork and turning it from time to time, until you have browned it all over. Sprinkle with salt and liberal pepper, turning meat two or three times.
Add the saffron and cream, and reduce the heat to medium. Cook the cream down, stirring frequently, until it is no longer runny.
Boil the pasta. Add sauce.