Veal and Butternut Squash Ragù

Course Main Dish

Servings 4

4 thick-cut slices of bacon roughly chopped
2 tablespoons extra-virgin olive oil
1/2 cup minced carrot
1/2 cup minced celery
1/2 cup minced onion
3 large garlic cloves minced
1 pound ground veal
1/2 cup fresh sage leaves chopped
1/2 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 1/2 medium butternut squash - cut into 1/2-inch dice
1/4 cup heavy cream

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.