| 1/2 | c | Plus 2 tablespoons olive oil |
| 2 | c | Finely chopped onions |
| 1/2 | c | Finely chopped carrots |
| 1/2 | c | Finely chopped celery |
| | Salt |
| | Freshly ground black pepper |
| 2 | tb | Chopped garlic |
| 1 | c | Dry red or white wine |
| 2 | cn | Tomatoes (28 ounce); peeled, seeded and chopped |
| 1 | sm | Can tomato paste |
| 2 | c | Water |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| 2 | tb | Chiffonade of fresh basil |
| 4 | | Double-cut loin veal chops; bone-in, butterflied and pound out 1/4-inch thick |
| 1 | c | Flour |
| | Essence |
| 2 | | Eggs; beaten with |
| 2 | tb | Milk |
| 2 | c | Fine dried bread crumbs |
| 1 | lb | Fresh fettuccine |
| 1 | | Recipe mornay sauce |
| 2 | oz | Parmigiano-reggiano cheese; grated |
