1 pound pappardelle or other wide, flat pasta
2 tablespoons extra virgin olive oil (EVOO)
1 tablespoon butter
1 1/2 pounds ground veal
1 onion, finely chopped
2 cloves garlic, 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 (a generous handful)
2 teaspoons finely grated lemon peel
1/2 cup grated Pecorino Romano cheese, plus more for passing around the table
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
While the pasta is working, in a large, deep skillet, heat the EVOO, 2 turns of the pan, 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 no longer pink, about 5 minutes. 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.
Add the pasta to the sauce and stir in 1/2 cup cheese. Serve hot with extra cheese.