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Beef and Olive Ragu
by Ruby Batson
serves: 4
  Delicious Italian dish-- a cross between a pasta casserole and a stew. You will not be disappointed!
Ingredients:
  1 lb   Pasta
  2 TBSP   olive oil
  1 TBSP   butter
  1   onion finely chopped
  2 cloves   garlic finely chopped
  2 sprigs   rosemary
  2 TBSP   tomato paste
  1 cup   green olives chopped
  1 cup   beef broth
  1/2 cup   chopped parsley
  2 tsp   grated lemon peel
  1/2 cup   ramano cheese
Directions:
  Bring water to boiling salt it add pasta and cook until al dente.
Drain., While pasta is working heat EVOO in deep skillet over med-high heat. Add butter melt then add beef.
season with salt & pepper. Cook breaking up meat until no longer pink. add onion, garlic and cook about 5 mins.
add rosemary, tomato paste and cook for 2 mins. Add olives and cook for 1 min. stir in wine scraping up the bootom of the pan for 1 min. stir in
beef broth and parsley and simmer for 2 min stir in lemon peel. Add pasta to sauce and stir in 1/2 cup chees serve hot with extra cheese