Veal And Sage Meatballs And Pasta With Gorgonzola-Walnut Sauce Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup cream

1 cup Gorgonzola, crumbled

2 tablespoons all-purpose flour

1/2 cup bread crumbs, a couple of handfuls

1/3 cup grated Parmigiano-Reggiano

Ground black pepper

2 tablespoons butter

3 to 4 cups (1 bunch) arugula or baby spinach, cleaned and trimmed

2 cloves garlic, finely chopped

1 cup chicken stock

1 pound gemelli pasta or other short cut pasta

Extra-virgin olive oil, for drizzling

3/4 cup chopped walnuts, divided

1 pound ground veal

1/4 teaspoon freshly grated nutmeg, eyeball it

1 egg


1/2 cup dry white wine

6 to 8 sage leaves, finely chopped, a couple of tablespoons

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