Rigatoni with Veal Bolognese and Butternut Squash

foodandwine.com

Bravo Alpha

2 thick-cut slices of bacon, minced

2 tablespoons extra-virgin olive oil

½ cup minced carrot

½ cup minced celery

½ cup minced onion

3 large garlic cloves, thinly sliced

Kosher salt

1 pound ground veal

1 sage sprig

1 parsley sprig

1 bay leaf

2 teaspoons dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 cup dry red wine

One 15-ounce can diced tomatoes

2 ½ cups chicken stock or low-sodium broth

½ medium butternut squash-peeled, seeded and cut into ½-inch dice (3 cups)

¼ cup heavy cream

Freshly ground white pepper

1 pound rigatoni

Finely chopped thyme, for garnish

Directions at foodandwine.com

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