One of our pasta nights with Rachael Ray's Look + Cook. Sometimes the mind goes blank just thinking about dinner! Pasta to the rescue!
So, I decided to cook Olive Ragu with Pappardelle for our dinner. This recipe calls for Ground Veal, Pappardelle and Pecorino Romano Cheese. I do not have these three ingredients, I substituted with what I have, Ground Pork, Tagliatelle and Parmesan Cheese. I substituted the Beef Broth by using Homemade Chicken Stock.
The family really enjoyed this tasty pasta meal.
And I'm bringing this to a Cookbook Party, hosted by Louise of Months of Edible Celebrations. Louise is celebrating her Blogoversary by throwing a Cookbook Party, and October being the National Cookbook Month! There's a whole list of food celebrations just for the month of October! For full details, hop over to Months of Edible Celebrations. I'm submitting this Pasta under the list "Pasta Month"!
I'm sharing this with "Saturdays with Rachael Ray" at Taste and Tell.
Veal And Olive Ragu with Pappardelle
(adapted from "Look + Cook" by Rachael Ray)
1 pound pappardelle or other wide, flat pasta
2 tablespoons EVOO (extra-virgin olive oil)
1 tablespoon butter
1-1/2 pounds ground veal
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 springs 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
Bring a large pot of water to a boil, salt it, then add the pasta, cook to al dente and drain.
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.
Add the drained pasta to the sauce and stir in the pasta and 1/2 cup of cheese. Serve hot with extra cheese.