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