Instructions

• Add the chopped carrots, shallot, leek, carrots, and fennel to the bowl of a food processor and pulse until the vegetables are finely chopped, but not mush. If you do not have a food processor, you will need to very finely dice all the vegetables so that they melt into the sauce.
• In a large braiser or dutch oven, melt the butter over medium heat. Once the butter is foamy, add the sage leaves and fry for 3-4 minutes, flipping once, until crispy. Transfer the sage leaves to a paper towel-lined plate.
• Add the pancetta to the pan and cook for 5-6 minutes, stirring occasionally, until crispy. Using a slotted spoon, transfer the pancetta to a bowl. Add the ground veal and Italian sausage to the pan and use a spoon to break up the meat, cooking until browned and most of the liquid has evaporated. Using a slotted spoon, transfer the meat to the same bowl with the pancetta.
• Add the pulsed veggies to the pan and cook for 5 minutes, stirring occasionally, until the veggies are softened and slightly browned. Add the garlic and cook for 1 minute more. Return the ground meat and pancetta to the pan and add the white wine. Simmer for 3-4 minutes, using a spoon to scrape up any browned bits on the bottom of the pan.
• Add the chicken stock, cream, nutmeg, bay leaves, and the rind of the parmesan cheese and bring to a simmer. Lightly season with salt and pepper. Cover loosely with a lid to allow for some evaporation and reduce the heat to low. Simmer for about 2 hours, stirring occasionally. Season to taste with salt and pepper. Discard the bay leaves and parmesan rind.
• To serve: Bring a pot of lightly salted water to a rolling boil. Add the pasta and cook to al dente. Reserve 1 ½ cups starchy pasta water and then drain. In a large skillet, add half of the sauce with the pasta water and bring to a simmer. Simmer for about 10 minutes, until some of the liquid has evaporated. Add the heavy cream and the al dente pasta to the pot. Cook for another 4-5 minutes until the sauce is glossy and coats the pasta. Stir in ½ cup freshly grated parmesan cheese and season to taste with salt and pepper.
• Transfer to a serving bowl and top with the crispy sage and more freshly grated parmesan cheese.