Veal And Olive Ragù With Pappardelle

• salt
• 1 lb pappardelle pasta, flat pasta or 1 lb 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 olives, 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

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
2. While the pasta is working, in a large, deep skillet, heat the oil, 2 turns of the pan, over medium-high heat.
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. 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. Add the pasta to the sauce and stir in 1/2 cup cheese. Serve hot with extra cheese.

salt, pasta, extra virgin olive oil, butter, ground veal, pepper, onion, garlic, rosemary, tomato paste, green olives, white wine, beef broth, flat leaf parsley, lemon peel, pecorino romano cheese, pecorino romano cheese

Taken from www.food.com/recipe/veal-and-olive-rag-with-pappardelle-328471 (may not work)