Instructions: Slice onions and mushrooms. Cut bacon into 2cm squares. Dice tomatoes.

Heat half of the butter with half of the oil and brown the veal chops, a few at a time. Season them with salt and pepper as they brown. Add more butter and oil as needed, and transfer to a heatproof casserole dish, set aside.

Add any remaining butter and oil to the pan and saute onion, bacon and mushrooms lightly. Add tomatoes, oregano, garlic, marsala and wine to the pan and cook a few minutes. Add chicken stock and cream, stir and bring to a simmer. Season well and pour sauce over the veal chops. Cover casserole dish and cook in a moderate oven (350F) for 45 minutes.

Remove veal pieces to a warm platter.

Stir sauce, taste for seasoning, and cook for a few minutes, uncovered, to reduce. Thicken slightly with cornflour if desired, and swirl in some additional butter.

Put cooked, drained spaghetti in center of a large warmed deep platter. Surround with veal pieces, pour sauce over and sprinkle with parsley.

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