Veal And Sage Meatballs And Pasta With Gorgonzola Walnut Sauce

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Recipe courtesy of rachel ray. 30 minute meals.

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Steps

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Preheat the oven to 425 degrees f.

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Place water on to boil for pasta.

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When it comes to a boil , salt the water and cook pasta to al dente.

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Drain.

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While pasta is working , place veal in a mixing bowl and add to it the egg , garlic , sage , bread crumbs , cheese , nutmeg and salt and pepper , to taste.

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Drizzle a little extra-virgin olive oil into the bowl , mix and roll small 1-inch balls.

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Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.

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Toast the walnuts and place them into a food processor.

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Grind the walnuts and reserve.

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In a deep skillet over medium heat melt butter.

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Whisk flour into butter and cook a minute then whisk in wine and reduce by half.

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Whisk in stock , when it bubbles and begins to reduce , stir in the cream and reduce heat to medium low.

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Simmer to thicken the sauce a bit , 2 to 3 minutes , melt in the gorgonzola and stir in the ground walnuts then season the sauce with pepper , to .

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Ingredients

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gemelli pasta, salt, ground veal, egg, garlic cloves, sage leaves, breadcrumbs, parmigiano-reggiano cheese, nutmeg, ground black pepper, extra virgin olive oil, walnuts, butter, all-purpose flour, dry white wine, chicken stock, cream, gorgonzola, arugula