9 tbsp. unsalted butter
12 oz. fresh mushrooms, sliced
4 1/2 lbs. boneless veal stew meat, trimmed, cut into 1 1/2 inch cubes
3 c. chopped onions
4 1/2 tbsp. all-purpose flour
5 c. chicken stock or canned broth
6 tbsp. chopped fresh dill
1 lb. fresh fettucini
3 tbsp. unsalted butter
Nutmeg
Salt & freshly ground pepper
Chopped tomatoes
Fresh dill sprigs

Melt 6 tablespoons butter in heavy large Dutch oven over medium-high heat. Add mushrooms and saute until golden brown, about 8 minutes. Transfer using slotted spoon to small bowl. Add remaining 3 tablespoons butter to pan. Divide veal into 3 batches. Cook 1 batch until lightly browned, stirring frequently, about 5 minutes. Transfer using slotted spoon to large bowl.

Repeat with remaining veal. Add onions to pan. Cook until translucent, stirring occasionally, about 6 minutes. Add flour and cook, stirring, about 1 minute. Add stock and bring to simmer. Return veal and any accumulated juices to pan. Bake uncovered until veal is very tender, about 1 3/4 hours. Stir in mushrooms and continue to bake 15 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring ragout to simmer before continuing.)

Cook pasta in large pot of boiling water until just tender but still firm to bite. Drain. Toss with butter to coat. Stir dill into ragout. Season with nutmeg, salt and pepper. Divide pasta among plates; top with ragout. Garnish with tomatoes and dill sprigs.