- Pork and Beef Ragu Base Sauce: In a medium pot, on a medium high heat, add in olive oil, onion, celery, carrots and garlic. Season. Sweat.
- Add in Pork and beef ground. Add in salt.
- Add in tomato paste. pincage. Season.
- Deglaze with red wine, until it evaporated.
- Add in canned tomato.
- Add in chicken stock about 1/2 cup.
- Simmer and mix.
- Add in the milk. Simmer.
- Pasta : Flatten the pasta dough. Cut into 1 x1 inch square. Roll in the stick and slide in the gnocchi board. Put in a tray. chill. Cook the garganelli in boiling water and salt. Once the pasta float, on the water, add in 1 more minute to cook.
- Final Sauce: In a pan, on a medium high heat, add in stock, add some pork and beef ragu. Reduce. Add butter. Season.
- Add in the garganelli. Add in butter, olive oil and parsley. Toss.
- Transfer to plating. Garnish with olive oil, parsley, and parmesan cheese.
The Insured Traveler 
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