"Pappardelle Roses Stuffed With Meat Sauce

Name: "Pappardelle Roses Stuffed With Meat Sauce
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO); 1 carrot, minced; 1 celery from heart, minced; 1 onion, minced; 2 tablespoons rosemary, minced; 1 tablespoon sage leaves, slivered, or 1 teaspoon dried; 2 teaspoons lemon zest; Salt; 1 pound ground veal; 1 pound ground beef or pork; ⅛ teaspoon ground nutmeg; 2 cloves garlic, grated on rasp or chopped; White pepper or fine black, about 1 teaspoon; 2 tablespoons tomato paste; 1 cup white wine; 1 cup whole milk or half-and-half or cream; 1½ cups stock, chicken or vegetable and water, plus more stock as needed; 1½ cups passata (half a bottle); 1 pound pappardelle; 2 tablespoons butter; Handful grated Parmigiano-Reggiano cheese; Handful finely chopped parsley; 11 ounces "00" flour (about 2½ cups); 2½ ounces fine semolina flour (about ⅔ cup); A sprinkle of fine sea salt; 4 whole eggs; A drizzle of extra-virgin olive oil (EVOO); Softened butter, to bake; Grated Parmigiano-Reggiano cheese

rachaelray.com

"Rach's Tuscan-style ragu will make a star dish out of any pasta, but here she pairs it with homemade pappardelle for her stuffed roses."

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