Necessary Ingredients
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5 tablespoons of butter
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24 fresh sage leaves, without stems
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1 pound of ground veal or pork (or a mix of both)
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1 medium finely chopped onion
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3 cloves of finely chopped garlic
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Salt and white pepper
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About 1/8 teaspoon of freshly grated nutmeg
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1/2 cup of white wine
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1 cup of chicken stock
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1 cup of whole milk
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A piece of Parmigiano-Reggiano rind, and 1 cup of grated cheese
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1 pound of pappardelle or tagliatelle pasta
Creating the Dish
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Step 1
Begin by boiling a large pot of water for the pasta.
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Step 2
Melt the butter in a large skillet over medium to medium-high heat. Once it starts to bubble and foam, add the sage leaves and cook, stirring occasionally, until the sage becomes crispy and the butter turns brown, around 2 minutes. Use a fork to remove the sage and place it on a paper towel to drain.
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Step 3
Add the ground meat to the butter and cook it while breaking it apart with a wooden spoon until it browns, which should take about 3 to 4 minutes. Then, add the chopped onion and garlic; season with salt, white pepper, and nutmeg. Cook while stirring occasionally until the onion becomes soft, approximately 5 minutes. Pour in the white wine and cook, stirring occasionally, until it evaporates, roughly 2 minutes. Next, add the chicken stock, milk, and Parmesan rind, and simmer until the sauce thickens, which will take around 12 to 15 minutes. Remove and discard the rind.
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Step 4
Season the boiling water with salt and add the pasta. Cook it until it is 1 to 2 minutes away from being done according to the package instructions. Save 1/2 cup of the cooking water before draining the pasta. Combine the pasta, reserved water, and grated cheese with the sauce until the pasta is well-coated, for about 1 minute. Serve the dish in shallow bowls and sprinkle the crispy sage on top.