Pappardelle with Brown Butter Meat Sauce & Crispy Sage

Ingredients

  • 5 tablespoon. butter

  • 24 fresh sage leaves, stemmed

  • 1 pound. ground veal or pork (or a mix)

  • 1 medium onion, carefully sliced

  • 3 cloves garlic, carefully sliced

  • Salt and white pepper

  • A little newly grated nutmeg (about 1/8 tsp.)

  • ½ cup white redwine

  • 1 cup chicken stock

  • 1 cup whole milk

  • A piece of Parmigiano-Reggiano skin, plus 1 cup grated cheese

  • 1 pound pappardelle or tagliatelle

Directions

  • Step 1

    Bring a big pot of water to a boil for the pasta. 

  • 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.

  • Step 3

    Add the meat to the butter and prepare, breaking the meat up with a wood