Silk Handkerchief Pasta with White Bolognese

People Magazine July 2012
John DeLucie

2 Tbsp Olive oil
1 lb ground beef
1 lb ground pork
1 cup finely chopped onion
1 cup finely chopped fennel
1 cup finely chopped celery
1 cup finely chopped parsnip
4 cloves garlic, chopped
2 tsp red pepper flakes
2 tsp black pepper
1 tsp salt
3 1/2 cups (1 bottle) dry white wine
4 cups low-sodium chicken stock
1 cup whole milk
1 Tbsp chopped sage, plus more for garnish
1 (1-lb) box lasagna sheets, broken into thirds
Grated Parmigiano Reggiano cheese and chopped parsley

Heat oil in a very large skillet and brown meat until cooked through.  Remove meat; leave liquid in skillet. 

Add vegetables, garlic, pepper flakes, salt and black pepper to skillet; cook, stirring, until browned, 12 to 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, 10 minutes.

Cook lasagna until al dente.  Drain, reserving 1 cup pasta water.

Add pasta and pasta water to skillet and cook 1 minute.

Serve, garnished with olive oil, cheese, sage and parsley.