Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- chopped
   1      tablespoon    minced garlic
  10      tablespoons   olive oil
   2      pounds        veal loin or leg roast
   6 3/4  ounces        canned tuna -- drained
  24                    anchovy fillets
   1      cup           dry white wine
   1      cup           water or chicken broth
   1      teaspoon      thyme leaves
   2                    bay leaves
   1      teaspoon      ground white pepper
     1/2  pound         dry pasta -- such as:
                        penne or small shells
   2                    egg yolks
                        salt to taste
     1/4  cup           capers
   2      tablespoons   finely chopped parsley

Preparation:

COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot. Place over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6 anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce heat to low and cook for 45 to 50 minutes or until a meat thermometer measures 135F. Remove the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2 pound dry pasta according to directions. Drain, toss with 1 tablespoon oil and cool. Remove the veal from the cooking liquid and boil liquid 5 minutes, or until reduced by 1/2. Transfer contents of the pot to a bowl and let cool. Remove bay leaves, transfer the contents to a food processor, add yolks and blend until smooth. Continue to blend, adding the remaining 1/2 cup oil in a slow steady stream. When it's time to serve dinner, toss the pasta with the capers, parsley and half of the sauce and arrange on a large platter. Slice the veal very thinly and arrange slices on the pasta. Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies