Veal Ragu

• 500gr mince veal
• 1 medium size onion
• 2 carrots
• 3 stick celery
• Rosemary, bay leaf, sage 
• Extra Virgin Olive Oil
• Half bottle of white wine
• 1 50cl bottle of passito wine

Finely chop (brunoise) onion, carrot and celery and combine in equal quantities in a saucepan with a good splash of Extra Virgin Olive Oil to gently cook down into a soffrito. 

Once cooked through add the veal mince.
Break down the lumps with your wooden spoon and sear it all evenly.
Pour in the wine, turn up the heat and boil it over to make the alcohol evaporate. 5 minutes will do.
Turn the heat down to a gentle flame, add the bay leaf, sage and rosemary (ideally tied up together so to not have any loose leaves in the sauce).
Add a generous amount of cracked black pepper, some juniper berries and a pinch of grounded nutmeg.
Add the 50cl bottle of vino passito
Let the sauce gently simmer for one hour and half, until not having any extra liquid on surface.

Turn off the heat and let it cool down for half hour to rest.
Choose your favourite pasta, either dry or fresh egg, be generous with the sauce, add a knob of butter and toss it all together nicely (add half ladle of cooking pasta-water if too dry).

Some grated smoked ricotta would be excellent, although a nice aged parmesan will work just as well.