Veal and Olive Rag with Pappardelle
Indulge in the rich, savory flavors of Veal and Olive Ragù with Pappardelle, a hearty Italian-inspired dish that combines tender ground veal, briny kalamata olives, and fragrant herbs in a slow-simmered tomato-based sauce. Perfectly paired with wide, ribbon-like pappardelle pasta, this recipe balances rustic charm and sophisticated depth. Aromatic vegetables, a splash of dry white wine, and a touch of Parmesan create layers of flavor that will transport you to a cozy trattoria. Ideal for a comforting dinner, this dish is finished with a sprinkle of fresh parsley for a pop of color and freshness. Ready to wow your dinner table in under two hours, it’s a must-try for pasta lovers and Mediterranean cuisine enthusiasts alike!
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Recipe Information
Ingredients
- 12 oz pappardelle pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 3 garlic cloves, minced
- 1 lb ground veal
- 1 cup dry white wine
- 1 15-oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef or chicken stock
- 1 cup kalamata olives, pitted and halved
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, chopped
- 1 bay leaf
- 0.5 cup grated Parmesan cheese, for garnish
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil for the pappardelle.
Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
Add the chopped onion, celery, and carrot. Sauté for 6-8 minutes until the vegetables are softened and aromatic.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground veal to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 3 minutes until slightly reduced.
Stir in the crushed tomatoes, tomato paste, beef or chicken stock, kalamata olives, rosemary, thyme, and the bay leaf.
Reduce the heat to low and let the ragù simmer uncovered for 60-70 minutes, stirring occasionally, until thickened and flavorful.
Season with salt and black pepper to taste. Discard the bay leaf before serving.
Meanwhile, cook the pappardelle according to the package instructions until al dente. Drain and set aside.
Toss the pappardelle with the veal and olive ragù to coat the pasta evenly.
Serve hot, garnished with grated Parmesan cheese and a sprinkle of chopped parsley.
Nutrition Facts
Calories |
4157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 9608 mg | 418% | |
| Total Carbohydrate | 341.3 g | 124% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 36.2 g | ||
| Protein | 215.3 g | 431% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1847 mg | 142% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4035 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
