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1 1/2 pounds ground veal

1 pound ground beef

Salt and pepper

2 cloves garlic, grated or minced

1 large egg, plus 1 egg yolk

2 handfuls grated Parmigiano-Reggiano

2 handfuls plain bread crumbs

3 tablespoons sliced or finely chopped sage leaves

3 tablespoons extra-virgin olive oil

8 ounces Gorgonzola

1 tablespoon butter

2 fresh bay leaves

1 onion, finely chopped

1 cup chicken stock

1 (15-ounce) can crushed tomatoes

1/2 cup cream