VEAL RAGOUT WITH SAGE AND GARGANELLI

VEAL RAGOUT WITH SAGE AND GARGANELLI image

Yield 4 people

Number Of Ingredients 14

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2 tablespoons unsalted butter
¼ cup extra virgin olive oil
1 celery rib, chopped
1 carrot, chopped
1 large onion, chopped
1 pound ground veal
1 cup dry white wine
8 fresh sage leaves
1 teaspoon freshly grated nutmeg
fine sea salt
freshly ground black pepper
1 cup chicken stock
1 cup whole milk
freshly grated Parmigiano-Reggiano for garnish

Steps:

In a wide, heavy, flameproof casserole over medium-low heat, melt the butter with half the olive oil. Add the celery, carrot, and onion and sauté until golden, about 5 minutes, stirring occasionally. Heat the rest of the olive oil in a skillet over medium-high heat and sear the meat in a single layer, a little bit at a time, then stir the meat into the casserole with the vegetables. Add the wine, tear the sage leaves by hand and add them, then add the nutmeg. Season with salt and pepper. When the wine has evaporated, about 4 minutes, add half the chicken stock and the milk and simmer, covered, for 1 hour. (Check occasionally, adding more stock or water if the mixture begins to stick to the bottom of the pan.) Meanwhile, bring a large pot of salted water to a boil and cook the garganelli until al dente, about 4 minutes, then drain and transfer to a serving bowl, adding the hot ragout. Top with Parmigiano and serve. VINO A Vino Novello from Tuscany is the right way to go. That or a Beaujolais Nouveau.