"Pappardelle Roses Stuffed With Meat Sauce | Rachael Ray"

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