Veal and Olive Ragù With Pappardelle

Submitted by Redsie

"From Rachel Ray magazine."

 

• Ready In: 25mins
• Ingredients: 17
• Serves: 6

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.

Reviews

[FrenchBunny]

This was such a scrumptious lunch. We loved it. Most of Rachel Ray's recipes are excellent and so quick to put together and this was another one. I have all her cook books. I had cut this recipe in half since we were only two of us. Also I had used black olives instead of green and I had used red wine and not white. I personally find the red wine gives such a nicer richer taste with the veal. I did add a bit of extra broth, but this is definitely not a saucy sauce...it is a meat sauce...a very delicious meat sauce though. The olives really stand out in this recipe..along with the great taste of the veal, everything blended so well. Thanks for sharing this recipe Redsie I will be making this one again.

 

[Dr. Jenny]

We liked this dish. It was easy to make, with ingredients I had mostly on hand. My "sauce" didnt turn out very saucy (not sure if it was supposed to) and I accentuated the flavor with some garlic salt as it seemed to need something. I enjoyed the pecorino romano in this. Thanks for posting.