Pasta with ragu sauce

INGREDIENTS

1 c. to tab (15 ml) olive oil

½ cup (125 mL) chopped leeks

2/3 cup (160 ml) chopped onion

2/3 cup (160 mL) chopped carrot

2/3 cup (160 ml) chopped celery

2 c. to tab (30 mL) chopped fresh rosemary

2 c. to tab (30 mL) chopped fresh sage

2 bay leaves

½ lb (250 g) ground veal

½ lb (250 g) lean ground pork

½ lb (250 g) ground turkey

1 cup (250 ml) dry white wine

¼ c. tsp (1 mL) ground nutmeg

3 t (750 mL) vegetable broth

1 lb (500 g) rigatoni (or other short pasta)

Chopped fresh parsley

Grated Parmesan

Salt and freshly ground pepper

PREPARATION

1. In a saucepan, heat oil over medium-high heat. Add leek, onion, carrot, celery, rosemary, sage and bay leaves and cook, stirring, 5 to 7 minutes or until the vegetables begin to brown.

2. Add the veal, pork and turkey and cook, breaking up the meat with a wooden spoon, until browned. Pour the white wine and cook until it evaporates. Add nutmeg and salt and pepper. Add broth, stir and bring to boil. Reduce heat to medium-low and simmer for 30 minutes or until sauce is thickened. Remove bay leaves. (The sauce will keep for up to 2 days in the refrigerator or up to 2 months in the freezer.)

3. Meanwhile, in large pot of boiling salted water, cook the pasta until al dente. Drain, reserving some of the cooking water. Put the pasta in the sauce and mix. Add some of the reserved cooking water. Top each serving with chopped parsley and grated parmesan.

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