"Pappardelle with Brown Butter Meat Sauce & Crispy Sage" – Rachael Ray

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