Butternut Squash Bolognese

• 1/4 cups Extra Virgin Olive Oil
• 2 cups Butternut Squash, Cubed
• 1 cup Onion, Diced
• 3 stalks Celery, Diced
• 4 cloves Fresh Garlic, Chopped
• 4 ounces, weight Pancetta Or Bacon, Diced
• 1- 1/2 pound Ground Veal, Beef, Pork Mixture
• 4 pinches Salt To Taste
• 2 pinches Freshly Ground Pepper, to taste
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 cup Red Wine
• 1/2 cups Heavy Cream
• 1/4 teaspoons Thyme
• 1/2 teaspoons Oregano
• 8 pieces Basil, Chopped
• 1- 1/2 pound Pasta
• 3 Tablespoons Butter (optional)

1. In a 6-8 quart heavy pot, heat the olive oil over medium heat until hot.
2. Add the butternut squash, onions, celery, and garlic and cook until the vegetables are translucent but not browned.
3. about 5 minutes, stirring occasionally.
4. Add the pancetta and stir everything together.
5. Let cook another minute.
6. Add the ground veal, pork and beef.
7. Stir the ingredients.
8. Let the meat brown on high heat, stirring frequently to break the meat apart and allow it to cook all around.
9. Once the meat is browned, add salt and pepper, crushed tomato, wine, heavy cream, thyme, oregano and basil.
10. Bring just to a boil and then reduce the heat to low.
11. Allow it to simmer, stirring occasionally, for approximately 1 hour.
12. The ragu will thicken as it cooks.
13. Cook the pasta according to package directions.
14. Drain and put the pasta in a large serving bowl.
15. Stir butter into the pasta.
16. Pour some of the ragu on top of the pasta and stir it in.
17. Serve and enjoy!

olive oil, butternut, onion, stalks celery, fresh garlic, bacon, ground veal, salt, ground pepper, tomatoes, red wine, heavy cream, thyme, oregano, basil, pasta, butter

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-bolognese/ (may not work)