INGREDIENTS
1 lb
Veal or pork, ground
3 cloves
Garlic
1
Onion, medium
24
Sage, fresh leaves
1 cup
Chicken stock
1 lb
Pappardelle or tagliatelle
1
Little freshly grated nutmeg (about 1/8 tsp.)
1
Salt and white pepper
5 tbsp
Butter
1
chunk Parmigiano-reggiano, rind
1 cup
Whole milk
1/2 cup
White wine