Veal Ragout With Sage And Garganelli

1. 1

   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 saute until golden, about 5 minutes, stirring occasionally.

2. 2

   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.

3. 3

   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.)

4. 4

   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.

5. 5

   VINO

6. 6

   A Vino Novello from Tuscany is the right way to go. That or a Beaujolais Nouveau.

* Per serving · 4 servings · Values may vary.