Orecchiette Pasta With Veal, Capers, and Herb-White Wine Sauce Recipe

In a large skillet, heat the olive oil. Add onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
Add the ground veal, season with salt and pepper, and cook until veal is no longer pink and most of the liquid has evaporated, about 8 minutes.
Add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
Reduce heat to moderate, and add the chicken stock, thyme, rosemary and capers and simmer until the liquid is reduced by half, about 10 minutes.
Meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
Drain pasta well, then return it to the pot.
On top of the pasta, add the cheese, parsley, and butter, and stir gently.
Now add the veal sauce mixture to the pasta, stir gently.
Cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
Transfer to bowls and serve right away.