Veal and Olive Ragù with Pappardelle

By melissaf

Ingredients

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

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

6 Servings