Veal Green Olive Ragu With Strozzapreti Pasta

Ingredients

• 3 pounds veal shoulder (such as veal clod) or veal bottom round (see note), trimmed and chopped into 1-inch cubes
• Salt and pepper to taste
• 2 to 3 tablespoons olive oil
• 1/2 pound diced pancetta
• 4 cloves garlic, chopped
• 2 celery ribs, diced
• 1 onion, diced
• 1 fennel bulb, diced
• 1/2 bunch sage, chopped
• 1/2 bunch parsley, chopped
• 2 bay leaves
• 1/2 bottle white wine
• 4 cups canned chopped tomatoes
• 2 quarts low-sodium chicken stock or broth + more broth or water as needed
• 1 cup green olives, pitted, chopped and rinsed
• 1 1/4 to 1 1/2 pounds strozzapreti, pappardelle or rigatoni pasta, cooked according to package directions
• Extra-virgin olive oil, to serve
• Grated Pecorino Romano cheese, to serve

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