1    Onion; chopped
1 tb Minced garlic
10 tb Olive oil
2 lb Veal loin or leg roast
6 3/4 oz Canned tuna, drained
24    Anchovy fillets
1 c  Dry white wine
1 c  Water or chicken broth
1 ts Thyme leaves
2    Bay leaves
1 ts Ground white pepper
1/2 lb Dry pasta; such as:
- penne or small shells
2    Egg yolks
Salt to taste
1/4 c  Capers
2 tb Finely chopped parsley

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 its 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.