This is a great weeknight pasta you can whip up with very little effort.
16 oz canned tomatoes, chopped
3 TBSP butter
1 onion, chopped
1/2 pound ground veal
1/4 c Parmigiano-Reggio, grated
8 oz pasta
In a 12 inch skillet, melt butter over medium heat, add onions and cook for 5 minutes until softened. Add veal, cook until brown, breaking up with a spoon. Add tomatoes and simmer until ready to use, up to 1 hour.
Being a large pot of salted water to a boil, cook pasta according to package.
Add pasta to sauce, adding a little water if needed. Toss to coat pasta. Too with parm and service.