Ingredients

serves 6

　　Salt

　　1 pound pappardelle or other wide, flat pasta

　　2 tablespoons EVOO (extra-virgin olive oil)

　　1 tablespoon butter

　　1 1/2 pounds ground veal

　　Black pepper

　　1 onion, finely chopped

　　2 garlic cloves, finely chopped

　　2 tablespoons tomato paste

　　2 sprigs of fresh rosemary, leaves removed and finely chopped

　　1 cup pitted large green olives, coarsely chopped

　　1/2 cup dry white wine

　　1 cup beef broth

　　1/3 cup finely chopped fresh flat-leaf parsley leaves (a generous handful)

　　2 teaspoons finely grated lemon zest

　　1/2 cup grated Pecorino Romano cheese, plus more for passing at the table

　　

Step 1

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

　　

Step 2

While the pasta is cooking, in a large, deep skillet, heat the EVOO 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 it’s no longer pink, about 5 minutes. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste and rosemary 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 simmer for 2 minutes. Stir in the parsley and lemon zest.

　　

Step 3

Add the drained pasta to the sauce and stir in the pasta and 1/2 cup of cheese. Serve hot with extra cheese.

　　Rachael Ray's Look + Cook