White Meat Sauce with Pappardelle

• 2 tablespoons EVOO (extra-virgin olive oil)
• 1/4 pound pancetta, chopped into fine dice
• 1 pound ground veal or ground pork
• 1 carrot, finely chopped or grated
• 1 onion, finely chopped
• 2 large garlic cloves, chopped
• Salt and pepper
• 1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• Freshly grated nutmeg, about 1/4 teaspoon
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 2 cups chicken stock
• 1/2 cup whole milk
• 1 pound pappardelle, tagliatelle, or fettuccine pasta
• Grated Parmigiano-Reggiano cheese

1. Heat a heavy sauce pot over medium-high heat with the EVOO.
2. Add the pancetta and brown for 2 to 3 minutes, then add the meat and lightly brown, 3 to 4 minutes more.
3. Add the carrot, onions, and garlic and season with salt and pepper.
4. Cook for 5 minutes to soften the vegetables, then stir in the spinach and season with nutmeg.
5. Stir in the tomato paste for 1 minute.
6. Add the wine and reduce for 30 seconds, then add the stock and bring to a boil.
7. Add the milk, reduce the heat, and simmer for 10 to 2 minutes.
8. Meanwhile, bring a large pot of water to a boil for the pasta.
9. Salt the water and cook the pasta to al dente.
10. Reserve a little of the starchy cooking water.
11. Drain the pasta and toss with the starchy water, the meat sauce, and some cheese.
12. Toss for at least a full minute to combine.
13. Serve with more grated cheese on top.

evoo, pancetta, pork, carrot, onion, garlic, salt, nutmeg, tomato paste, white wine, chicken stock, milk, tagliatelle, cheese

Taken from www.epicurious.com/recipes/food/views/white-meat-sauce-with-pappardelle-377477 (may not work)