To prepare a veal and sage meatballs and pasta with gorgonzola walnut sauce, you'll first need to prepare the following ingredients: Veal tenderloin, seasoned with thyme, parsley, oregano, salt, and pepper. Preheat the oven to 450?F (232?C) and prepare your oven rack to the lowest setting. Place the sliced tarragon in the bottom of an oven-proof dish. Add the ground venison. Season the meat with salt. Set aside. Heat the olive oil in another large skillet over medium-high heat. Saute the onion until translucent, then add the garlic and cook, stirring occasionally, until fragrant, about 5 minutes. Remove the pan from the heat and add 2 tablespoons of the vegetable oil. Saut? the onions until they begin to soften, 2 to 3 minutes more. Pour the wine into the skillet and bring the mixture to boil. Cook the sauce until it reduces by half, 3 to 4 minutes, scraping up any browned bits that remain. Stir in 1 teaspoon of kosher salt and 1 tablespoon of freshly ground black pepper to taste. Serve immediately.