"Pappardelle with Brown Butter Meat Sauce & Crispy Sage"
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rachaelray.com.
Cooking tools:
- Microplane
- Grater
- Pot
- Skillet
- Wooden spoon
- Fork
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Stove
- Mixing bowl
Ingredients
- 5 tbsp. butter
- 24 fresh sage leaves, stemmed
- 1 lb. ground veal or pork (or a combination)
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- Salt and white pepper
- A little freshly grated nutmeg (about 1/8 tsp.)
- ½ cup white wine
- 1 cup chicken stock
- 1 cup whole milk
- A chunk of Parmigiano-Reggiano rind, plus 1 cup grated cheese
- 1 pound pappardelle or tagliatelle
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