Veal Ragu with Gorgonzola

Ingredients

• 1  carrots peeled finely chopped
• 1.5 cups chicken stock see 
• 1 cup cooking wine dry white
• 2 tablespoons evoo 
• 3 tablespoons sage leaves fresh thinly sliced
• 2 tablespoons thyme leaves fresh finely chopped
• 3 cloves garlic finely chopped
• 4 ounces gorgonzola dolce cheese 
• 0.5 teaspoon ground allspice 
• 1.5 pounds ground veal 
• 6 servings nutmeg freshly grated
• 1  onion finely chopped
• 1 pounds pappardelle (6 to 8 servings)
• 6 servings parmigiano-reggiano freshly grated for passing
• 6 servings salt and pepper 
• 3 tablespoons tomato paste 
• 1 cup milk light whole

Equipment

• bowl
• paper towels
• pot
• dutch oven

Directions

1. Bring the veal to room temperature.
2. Heat a Dutch oven or large pot over medium-high heat with the EVOO. Pat dry the veal with paper towels, and add to the pot. Caramelize, brown and crumble the veal.
3. Sprinkle with salt and pepper, the allspice and a few grates of nutmeg. Next add the garlic, carrots, onions, sage and thyme. Cook, partially covered, 8 to 10 minutes, stirring occasionally.
4. Add the tomato paste and stir until fragrant, 1 minute.
5. Add the stock, milk, wine and gorgonzola. Reduce the heat and simmer at a low bubble for 1 hour, stirring occasionally. Cool and store in the refrigerator for a make-ahead meal.
6. To serve, heat the ragu over medium heat while you bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy cooking water before draining. Toss the pasta with the water and half of the sauce.
7. Serve in shallow bowls, topped with the remaining ragu. Pass the grated cheese at the table.