• 1 lb SunFed Ranch ground beef
• 4 cups diced butternut squash
• 1 ½ to 2 lbs pappardelle pasta, fresh or dried
• One 28 oz can San Marzano tomatoes, chopped, with their juices
• 1 tbsp neutral cooking oil
• 2 tbsp butter
• 1 ¼ cup finely chopped celery
• 1 ¼ cup finely chopped carrot
• 1 ½ cup finely chopped yellow onion
• 1 cup whole milk
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• Kosher salt, to taste
• Ground black pepper, to taste
• Grated Parmigiano-Reggiano, to serve
1. In a large, heavy-bottomed pot, heat the oil and the butter over medium heat.
2. Add celery, carrot, and yellow onion and cook, stirring frequently, until fragrant and the onion turns translucent (about 2 minutes).
3. Add beef. Continue to cook until the meat is browned.
4. Add milk and black pepper and cook until the milk has entirely bubbled away.
5. Stir in nutmeg and cinnamon.
6. Add the white wine and continue to cook until it has evaporated.
7. Add the tomatoes and butternut squash, stirring well until all ingredients are incorporated. Cook at medium heat until the tomatoes begin to bubble, and then reduce heat to a gentle simmer. Continue to cook the Bolognese on low heat for 3 hours until all of the liquid is gone, leaving you with a thick sauce. (If the sauce begins to dry out before the 3-hour mark, add a cup of water to keep it from sticking. If you do so, be sure to give it time to fully evaporate.)
8. Adjust seasonings to taste.
9. Cook pasta according to package instructions, drain, and top with Bolognese. Grate cheese over it and enjoy.
Recipe from @marissamakes__