1 lbs good quality ground sausage
2 Tbls olive oil
2 ounces pancetta diced
1 medium yellow onion, chopped
1 celery, shipped
1 carrot chopped
2 cloves garlic minced
1 individual mini white wine
1 tsp fresh rosemary chopped
1 tsp fresh sage chopped
1/4 tsp ground nutmeg
1 tsp salt
1 tsp pepper
1 1/2 cup chicken stock
1 cup whole milk
1 lbs dried pasta
grated parmigiano reggiano to serve
Fry sausage and pancetta and 1 tbls olive oil until cooked, remove to paper towel
add 1 TBs olive oil to pan and cook carrots, onions and celery until cooked down
add garlic cook 1 minute
add rosemary, sage, nutmeg, salt and pepper
add white wine until evaporated
add chicken stock
cook on low for 30 minutes to reduce
after 30 mins add half of the milk, continue to simmer on low for 30 minutes
add the rest of the milk and continue to simmer until liquid gone
cook pasta al dente
add pasta to sauce
add parmigiano reggiano,
enjoy