Ingredients

serves 4

　　2 tablespoons EVOO (extra-virgin olive oil)

　　1/4 pound pancetta, chopped into fine dice

　　1 pound ground veal or ground pork

　　1 carrot, finely chopped or grated

　　1 onion, finely chopped

　　2 large garlic cloves, chopped

　　Salt and pepper

　　1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel

　　Freshly grated nutmeg, about 1/4 teaspoon

　　2 tablespoons tomato paste

　　1/2 cup dry white wine

　　2 cups chicken stock

　　1/2 cup whole milk

　　1 pound pappardelle, tagliatelle, or fettuccine pasta

　　Grated Parmigiano-Reggiano cheese

　　

Step 1

Heat a heavy sauce pot over medium-high heat with the EVOO. Add the pancetta and brown for 2 to 3 minutes, then add the meat and lightly brown, 3 to 4 minutes more. Add the carrot, onions, and garlic and season with salt and pepper. Cook for 5 minutes to soften the vegetables, then stir in the spinach and season with nutmeg. Stir in the tomato paste for 1 minute. Add the wine and reduce for 30 seconds, then add the stock and bring to a boil. Add the milk, reduce the heat, and simmer for 10 to 2 minutes.

　　

Step 2

Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Reserve a little of the starchy cooking water. Drain the pasta and toss with the starchy water, the meat sauce, and some cheese. Toss for at least a full minute to combine. Serve with more grated cheese on top.

　　Rachael Ray's Look + Cook