Ragu

Yield:	1 Servings
Categories:

1/2	c	Olive oil
6		Cloves garlic
1		Rib celery, finely chopped
1	md	Carrot, peeled and finely chopped
1	md	Yellow onion, finely chopped
1/2	lb	Pancetta, coarsely ground
2	lb	Veal, coarsely ground
2	lb	Pork butt, coarsely ground
1/4	c	Parsley
2 1/2	c	Chicken stock
1/2	c	Dry white wine
1	cn	(6 oz) tomato paste
6	tb	Butter
1/4	c	Whipping cream
2	ts	Chopped fresh sage
2/3	c	Freshly grated Parmesan cheese
		Salt and pepper to taste