Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce

Rachael Ray [Adapted by Mary Oliver & Leslie Sydnor, OBX, Oct. 2007]

Serves 4

1 pound Gemelli pasta or other short cut pasta

1 pound ground veal

1 egg

2 cloves garlic, finely chopped

6 to 8 sage leaves, finely chopped

1/2 cup breadcrumbs

1/3 cup grated Parmigiano-Reggiano cheese

1/4 teaspoon freshly grated nutmeg

Salt

Ground black pepper

Extra virgin olive oil, for drizzling

3/4 cup chopped walnuts

2 tablespoons butter

2 tablespoons all purpose flour

1/2 cup dry white wine

1 cup chicken broth

1 cup cream

1 cup Gorgonzola, crumbled

3-4 cups arugula or baby spinach, cleaned and trimmed

Preheat oven to 425° F.

Cook pasta, according to instructions, to al dente. Drain. Set aside.

Place veal in a mixing bowl; add egg, garlic, sage, bread crumbs, cheese, and nutmeg. Salt and pepper to taste. Drizzle a little extra virgin olive oil into the bowl; mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet [don’t use aluminum foil…they’ll stick] and bake 8 to 10 minutes until meat is golden and firm.

Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.

In a deep skillet over medium heat, melt butter. Whisk flour into butter and cook a minute; then whisk in wine and reduce by half. Whisk in stock. When it bubbles and begins to reduce, stir in the cream and reduce the heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, add Gorgonzola and stir until melted. Stir in ground walnuts. Season with salt and pepper, to taste.

Shred the greens into thin strips. Set aside.

Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.