Veal and Olive Ragù With Pappardelle |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Rachel Ray magazine. Ingredients:
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 |
Directions:
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.
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