This Bolognese is prepared with ground veal for a lighter version of the classic sauce. Butternut squash adds a slightly sweet flavour that is perfectly balanced by the earthy mushrooms and fresh herbs.
Cooking Time: about 2 hours
- 2 tbsp (25 mL) each vegetable oil and butter
- 4 cloves Ontario Garlic, finely chopped
- 2 Ontario Carrots, finely chopped
- 1 Ontario Onion, finely chopped
- 750 g ground Ontario Veal
- 1 pkg (227 g) Ontario Crimini Mushrooms, chopped
- 2-1/4 cups (550 mL) mushroom or beef broth
- 2 cups (500 mL) 3.25% Ontario Milk, warmed
- 1 can (156 mL) Ontario Tomato Paste
- 1/4 tsp (1 mL) ground nutmeg
- 2 bay leaves
- 4 cups (1 L) 1/2-inch (1 cm) cubed, peeled Ontario Butternut Squash
- 1-1/2 tsp (7 mL) salt
- 500 g pasta, such as pappardelle or rigatoni
- 1/2 cup (125 mL) chopped fresh Ontario Parsley Leaves
- Grated Ontario Parmesan Cheese
- Freshly ground black pepper
In large saucepan, heat oil and butter over medium heat. Add garlic, carrots and onion, stirring often, for 5 minutes. Add veal and mushrooms. Cook, breaking up meat, for 15 minutes or until browned and liquid has evaporated. Stir in 3/4 cup (175 mL) of the broth, scraping up brown bits. Simmer for 10 minutes or until almost evaporated.
Stir in remaining broth, milk, tomato paste, nutmeg and bay leaves; bring to simmer. Stir in squash and salt. Cover; cook, stirring every 15 minutes, for 1 hour. Remove lid; simmer for 12 minutes or until very thick. Remove from heat; discard bay leaves.
Meanwhile, cook pasta according to package directions. Drain well. Toss with 4 cups (1 L) of the veal sauce. Sprinkle with parsley, Parmesan and pepper. Cover and refrigerate remaining sauce for up to 4 days or freeze for up to 3 months.
- Protein: 31 grams
- Fat: 14 grams
- Carbohydrate: 80 grams
- Calories: 578
- Fibre: 5 grams
- Sodium: 690 mg