Ingredients
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5 tablespoon. butter
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24 fresh sage leaves, stemmed
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1 pound. ground veal or pork (or a mix)
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1 medium onion, carefully sliced
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3 cloves garlic, carefully sliced
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Salt and white pepper
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A little newly grated nutmeg (about 1/8 tsp.)
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½ cup white redwine
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1 cup chicken stock
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1 cup whole milk
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A piece of Parmigiano-Reggiano skin, plus 1 cup grated cheese
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1 pound pappardelle or tagliatelle
Directions
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Step 1
Bring a big pot of water to a boil for the pasta.
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Step 2
In a big skillet, melt the butter over medium to medium-high heat. When it bubbles and foams, include the sage leaves and prepare, stirring frequently, till the sage is crisp and the butter browns, about 2 minutes. Using a fork, transfer the sage to a paper towel to drain.
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Step 3
Add the meat to the butter and prepare, breaking the meat up with a wood