This was a fantastic pasta dish I made last week. It comes from Rachael Ray’s “Look and Cook”. This was my first time to use pappardelle pasta, and will not be my last! It’s those wide ribbons of pasta you occasionally see in old school Italian restaurants. Really fun to eat. I used Italian large green olives I got at the deli, nothing canned. They were amazing. Matt ate all the extra olives that night. Enjoy!
1 pound pappardelle pasta
2 tbs EVOO
1 tbs butter
1 1/2 pounds ground veal
Salt and pepper
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbs tomato paste
2 sprigs of fresh rosemary, leaves stripped and finely chopped
1 cup pitted large green olives, finely chopped
1/2 cup dry white wine
1 cup beef stock
1/3 cup flat leaf parsley, finely chopped
2 tsp lemon zest
1/2 cup grated Pecorino Romano, plus more for passing at the table
Bring a large pot of water to a boil. Salt it generously and add the pasta. Cook according to package directions. Drain well.
While the pasta is cooking, preheat a large skillet over medium-high heat. Add the butter and EVOO. Brown the veal until it’s no longer pink. Add the onion and garlic. Cook, stirring occasionally, until softened. Stir in the tomato paste and rosemary and cook for 2 minutes. Then stir in the olives and heat through for a minute or so. Stir in the wine, scraping up any brown bits from the bottom of the pan. Stir in the beef stock and simmer until it’s as thick as you like it. Stir in the lemon zest and parsley.
Add the drained pasta and toss to combine with the cheese. Serve hot with the extra cheese.