To prepare a veal scaloppini, you'll need: 1 lb. Veal, 2 tbsp. kosher salt, 1/2 cup butter, 1/4 cup thyme, 1 teaspoon each nutmeg and ground cinnamon, and 1 tablespoon each sugar and vanilla. 2 cups water. Bring to boil. Reduce the heat to medium-low and simmer until the meat is no longer pink, about 1 hour. Remove from heat and allow to rest for 5 minutes. Puree the mixture in jarred tomato puree until smooth. Pour the sauce over the pasta and garnish with parsley.