Tagliatelle With White Ragu | TasteToronto

Ingredients

• 1 pound ground pork
• 1 pound ground veal
• 1 pound dry egg strand pasta (such as tagliatelle or pappardelle)
• 2 cups dry white wine
• 2 cups low sodium chicken stock
• 1 cup 10% table cream
• 1 cup grated Parmigiano-Reggiano, plus additional for serving
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon chopped Parsley
• 1/8 teaspoon freshly grated nutmeg
• 5 slices prosciutto, finely chopped
• 3 cloves garlic, minced
• 2 sprigs rosemary, leaves only, finely chopped
• 2 bay leaves, dried
• 2 stalks leeks, rinsed of all dirt and sliced thinly
• 1 stalk celery, finely diced
• Kosher salt, to taste
• Fresh ground black pepper, to taste