Pasta Ricca al Gorgonzola

• 3 Tablespoons Olive Oil
• 1/4 whole Onion
• 7 ounces, weight Ground Beef
• 2 teaspoons Salt, Divided
• 1/2 cups White Dry Wine
• 1-78 ounces, weight Blue Cheese (gorgonzola)
• 13 tablespoons, 1- 1/2 teaspoons, 1- 1/4 pinches Heavy Cream
• 1 teaspoon Black Pepper
• 1 teaspoon Sage
• 1/2 pounds, 78 ounces, weight Pasta
• 1/4 cups Grated Parmesan Cheese
• 2 Tablespoons Chopped Parsley
• Salt To Taste

1. In a skillet heat oil and chopped onion.
2. Cook until onion is soft, then add the ground beef and 1 teaspoon of salt and stir fry for a few minutes.
3. Once beef starts to brown, pour in half cup of white wine, turn up the heat to high and let it evaporate.
4. Take 50g of blue cheese and crumble it.
5. Add it to the meat and stir well.
6. Pour in the heavy cream, black pepper and sage.
7. Adjust seasoning with salt, cover with a lid and let simmer for about 5-10 minutes.
8. Meanwhile boil pasta according to package instructions.
9. When it is done, drain it and pour it into the sauce.
10. Mix well.
11. Then sprinkle on some parmesan cheese and chopped parsley.
12. Serve immediately.

olive oil, onion, weight ground beef, salt, white dry wine, cheese, black pepper, sage, parmesan cheese, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/pasta-ricca-al-gorgonzola/ (may not work)