Many thanks for this recipe, from CSA member Vivienne West
2 Tbsp. Olive Oil
1 lb. ground pork
1 lb. ground beef
1 1/3 cups finely chopped onion
1 1/3 cups finely chopped celery
1 1/3 cups finely chopped parsnip
4 cloves garlic, chopped
1 tsp. black pepper
1 tsp. salt
1 bottle (3 ½ cups) dry white wine
4 cups low-sodium chicken stock
1 cup whole milk (used 1% and half &half)
1 Tbsp. fresh sage, chopped (or 1 tsp. dried)
Grated Parmigiano Reggiano for garnish.
Heat oil in very large skillet and brown meats until cooked thoroughly.
Remove meat; leave liquid in skillet. Add vegetables, garlic, pepper and salt to skillet; cook, stirring, until browned, about 12-14 minutes. Return meat to skillet, add wine and reduce until almost evaporated.
Add stock and reduce until almost evaporated. Add milk and sage; simmer until thick, about 10 minutes.
Serve over pasta; garnish with cheese.