Recipe by Rachael Ray
- 5 tbsp. butter
- 24 fresh sage leaves, stemmed
- 1 lb. ground veal or pork (or a combination)
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- Salt and white pepper
- A little freshly grated nutmeg (about 1/8 tsp.)
- 1/2 cup white wine
- 1 cup chicken stock
- 1 cup whole milk
- A chunk of Parmigiano-Reggiano rind, plus 1 cup grated cheese
- 1 pound pappardelle or tagliatelle
1. Bring a large pot of water to a boil for the pasta.
2. In a large skillet, melt the butter over medium to medium-high heat. When it bubbles and foams, add the sage leaves and cook, stirring often, until the sage is crisp and the butter browns, about 2 minutes. Using a fork, transfer the sage to a paper towel to drain.
3. Add the meat to the butter and cook, breaking the meat up with a wooden spoon, until browned, 3 to 4 minutes. Add the onion and garlic; season with salt, white pepper, and nutmeg. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 2 minutes. Add the stock, milk, and Parm rind and simmer until the sauce thickens, 12 to 15 minutes. Discard the rind.
4. Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of the package directions. Reserve 1/2 cup of the cooking water, then drain. Toss the pasta, cooking water, and grated cheese with the sauce until the pasta is generously coated, about 1 minute. Serve in shallow bowls and top with the crispy sage.