Veal and Olive Ragù With Pappardelle

Ingredients

• salt
• 1 lb pappardelle pasta, flat pasta or other wide flat pasta
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 tablespoon butter
• 1 1/2 lbs ground veal
• pepper
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 sprigs rosemary, finely chopped
• 2 tablespoons tomato paste
• 1 cup pitted large green olive, coarsely chopped
• 1/2 cup dry white wine
• 1 cup beef broth
• 1/3 cup finely chopped flat leaf parsley
• 2 teaspoons finely grated lemon peel
• 1/2 cup grated pecorino romano cheese, plus more
• pecorino romano cheese, for passing around the table

Directions

1. 1

   Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.

2. 2

   While the pasta is working, in a large, deep skillet, heat the oil, 2 turns of the pan, over medium-high heat.

3. 3

   Add the butter to melt, then add the veal and season with salt and a little pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.

4. 4

   Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rosemary and tomato paste and cook for 2 minutes, then stir in the olives and heat through for 1 minute. Stir in the wine, scraping up the browned bits from the bottom of the pan, for 1 minute. Stir in the beef broth and parsley and simmer for 2 minutes. Stir in the lemon peel.

5. 5

   Add the pasta to the sauce and stir in 1/2 cup cheese. Serve hot with extra cheese.