Veal And Olive Ragù With Pappardelle Recipe

Name: Veal And Olive Ragù With Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

670

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: salt, 1 lb pappardelle pasta, flat pasta or 1 lb other wide flat pasta, 2 tablespoons extra virgin olive oil (EVOO), 1 tablespoon butter, and more.

Yes, Veal And Olive Ragù With Pappardelle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal And Olive Ragù With Pappardelle

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