While bringing a pot of water to boil to cook the pasta, add the oil, garlic, and red pepper flakes to a saucepan over medium heat.
After 2 minutes, add the carrots, celery and onions. Stir and let cook for 2 more minutes.
Add the basil, parsley, and sage. Stir and cook 2 minutes.
Add the salt, pepper, chopped bacon, and bay leaf. Stir and cook 2 minutes.
Add the veal. Stir while cooking for 3 minutes, breaking up the veal into small pieces.
Stir in the wine and cook for 2 minutes.
Stir in the chicken stock. Increase heat to high and bring to a boil. Then reduce heat and simmer for 15-20 minutes.
While the sauce is simmering, cook the pasta in the boiling water as per package directions.
Remove the bay leaf from of the sauce.
Drain the cooked pasta and add to the simmering sauce. Stir and cook 2 minutes.
Turn off the heat, add the butter and cheese, and stir until completely incorporated.
Serve in a rimmed pasta bowl topped with freshly ground pepper.
1 pound ziti, penne, or rigatoni pasta
3 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
4 garlic cloves, thickly sliced
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped onions
1 tablespoon chopped fresh basil
1 tablespoon fresh chopped parsley
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped bacon
1 bay leaf
1 pound ground veal
1/2 cup white wine.
2 cups chicken stock
2 tablespoons softened butter
1/2 cup grated parmesan cheese
1 tablespoon freshly ground pepper