Butternut Squash Bolognese
1 lb ground beef
1 lb ground Italian sausage
1/2 lb pancetta, finely diced
dash of extra virgin olive oil
1 1/2 tablespoon flour
1 large butternut squash
1 1/2 cups carrot, finely chopped
1 cup yellow onion, finely chopped
1 cup white wine
1 cup vegetable stock
1 tablespoon dry oregano
1/2 tablespoon crushed red pepper
3 tablespoons brown sugar
sea salt, fresh cracked pepper, dash of nutmeg
several sprigs of fresh thyme
For the end:
Cut squash in half, brush with olive oil and season with salt and pepper. Roast in oven at 350 for one hour face down. Allow to cool a bit before removing the seeds. Scoop out squash and set aside. Season meat with a dash of garlic salt. In a large frying pan saute pancetta until crispy, remove and set side. Brown meat in pancetta pan, drain about half the pan juices and discard. Set meat and remaining juices aside.
Heat a little olive oil in a large stock pot on medium high heat. Saute pureed veggies for about 5 minutes, add wine and cook about 4 more minutes. Sprinkle flour over mixture, stir. Next add veggie stock, roasted butternut squash, spices, sugar, salt and pepper. Stirring occasionally, allow to come to a boil, once boiling, stir in reserved meat, reduce the heat and allow to simmer at least 30 minutes or up to 2 hours for richer flavor, stirring about every half hour. Just before enjoying, stir in chopped fresh basil and taste test to see if you need a little more salt.
Serve with your favorite pasta! I recommend Penne or Rigatoni because they really pick up the chunky meat sauce well.