In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently, until softened, approximately 5 minutes.
Add ground veal, season with fine sea salt and pepper, increasing to high heat. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, approximately 8 minutes.
Add the white wine to the skillet and boil over high heat until reduced significantly, approximately 5 minutes.
Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
Meanwhile, cook your desired pasta to al dente. Drain the pasta well, reserving 1/2 cup of cooking liquid, and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley, butter and al dente pasta.
Continue cooking and stirring over medium heat, allowing the sauce to thicken and become creamy, approximately 5 minutes.
Serve with a sprinkle of additional Parmigiano-Reggiano cheese and Maldon sea salt.
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