Veal and Butternut Squash Ragù |
Author: Nicole
- 4 thick-cut slices of bacon, roughly chopped
- 2 tablespoons extra-virgin olive oil
- ½ cup minced carrot
- ½ cup minced celery
- ½ cup minced onion
- 3 large garlic cloves, minced
- 1 pound ground veal
- ½ cup fresh sage leaves, chopped
- ½ cup fresh parsley, chopped
- 1 bay leaf
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 cup dry red wine
- 1 15-ounce can diced tomatoes
- 2-1/2 cups chicken stock
- 3 cups diced butternut squash (from ½ medium butternut squash - cut into ½-inch dice)
- ¼ cup heavy cream
Serve with:
- 1 pound regular or gluten-free pasta (see Note)
- Grated Pecorino-Romano cheese
- In a large Dutch oven, cook bacon moderate heat, stirring occasionally, until the bacon is crisp, about 5 to 7 minutes. Drain all but 2 tablespoons of bacon fat (or add olive oil if needed).
- Add carrot, celery, onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes.
- Add veal, sage, parsley, bay leaf, oregano and basil and cook, breaking up meat with a wooden spoon, until no pink remains, about 8 minutes.
- Add wine and cook, stirring, until nearly evaporated, about 3 minutes.
- Add tomatoes with their juices and cook, stirring, until the liquid has reduced by half, about 4 minutes.
- Add stock and bring to a simmer. Cook over moderately low heat, stirring occasionally, until slightly reduced, about 8 minutes.
- Stir in squash and simmer, stirring occasionally, until the squash is tender, about 30 to 40 minutes. Discard bay leaf.
- Stir in the heavy cream and season the sauce with salt and pepper; keep warm over very low heat.
- Prepare pasta according to package. Place pasta in bowls and top with Bolognese and grated cheese.
- The sauce can be refrigerated up to 2 days or frozen for 3 months. Reheat gently before serving.
* I like both long (fettuccine or pappardelle) and short pasta (rigatoni or penne) with this sauce.
Recipe by Riegl Palate at https://www.rieglpalate.com/veal-and-butternut-squash-ragu/
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