Veal And Olive Rag With Pappardelle

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From rachel ray magazine.

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Steps

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

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Drain.

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

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Add the butter to melt , then add the veal and season with salt and a little pepper.

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Cook , breaking up the meat with a wooden spoon , until no longer pink , about 5 minutes.

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Add the onion and garlic and cook , stirring occasionally , until softened , about 5 minutes.

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Stir in the rosemary and tomato paste and cook for 2 minutes , then stir in the olives and heat through for 1 minute.

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Stir in the wine , scraping up the browned bits from the bottom of the pan , for 1 minute.

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Stir in the beef broth and parsley and simmer for 2 minutes.

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Stir in the lemon peel.

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Add the pasta to the sauce and stir in 1 / 2 cup cheese.

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Serve hot with extra cheese.

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Ingredients

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