Directions: 1. Cook fettuccine in boiling water in a large saucepan until al dente. Drain, set aside and keep warm.
2. Heat oil in a large frying pan and cook veal for 3-4 minutes or until browned. Add garlic, parsley and paprika and cook for 1-2 minutes longer. Stir in brandy and cook until eveporated. Whisk in tomato puree and sour cream. Season to taste with black pepper and bring to the boil. Reduce heat and simmer until sauce reduces and thickens. Stir in pasta and toss to coat.