Doublemeat White Ragu

Ingredients

  • A handful of dried porcini mushrooms
  • 1 1/2 cups vegetable stock or water
  • Salt and pepper
  • 1 pound bucatini (hollow spaghetti) or pici (fat spaghetti, not hollow)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 pound ground veal, patted dry
  • 1/3 pound bulk sweet Italian sausage
  • 1 small carrot, finely chopped or grated
  • 1 small rib celery with leafy top, finely chopped
  • 1 small onion, finely chopped
  • 3-4 cloves garlic, finely chopped
  • 10-12 small sage leaves, thinly sliced
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • 3/4 cup milk
  • Grated Pecorino Romano cheese, for serving

Description

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