Ingredients:
- 5 tbsp. butter
- 24 fresh sage leaves, stemmed
- 1 lb. ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Salt and pepper
- 1/8 tsp freshly grated nutmeg
- 1 cup chicken stock
- 1 cup whole milk
- A chunk of Parmigiano-Reggiano rind, plus 1 cup grated cheese
- 1 pound pappardelle
Directions:
1. Bring a large pot of water to a boil for the pasta.
2. In a large skillet, melt the butter over medium to medium-high heat. When it bubbles and foams, add the sage leaves and cook, stirring often, until the sage is crisp and the butter browns, about 2 minutes. Transfer the sage leaves to a paper towel to drain.
3. Add the meat to the butter and cook, breaking the meat up with a wooden spoon, until browned, 3 to 4 minutes. Add the onion and garlic; season with salt, pepper, and nutmeg. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the stock, milk, and Parm rind and simmer until the sauce thickens, 10-12 minutes. Discard the rind.
4. Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of the package directions. Reserve 1 cup of the cooking water, then drain. Toss the pasta, cooking water, and grated cheese with the sauce until the pasta is generously coated, about 1 minute. Serve in shallow bowls and top with the crispy sage.
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