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Pork Bolognese with Squash

A classic bolognese sauce is made even better by the touch of sweetness the butternut squash adds. A mouth-watering meal when served steaming over pasta.

At a glance
Main Ingredient
Pork
Cuisine Type
Italian
Menu Part
Entrée
Serves
8
Yield: 8

Ingredients

1 tbsp. olive oil
2 lb. coarse ground pork
2 cups onion, chopped
1⁄2 cup celery, chopped
1⁄2 cup carrots, chopped
4 cloves garlic, minced
1 tbsp. flour
1 lb. butternut squash, cubed, sautéed
8 leaves fresh sage
1 tsp. mace
1 cup dry red wine
48 oz. canned tomatoes with juice
1⁄2 cup beef stock
1⁄2 cup cream
24 oz. corkscrew pasta
8 oz. parmesan cheese

Methods/Steps

1. Heat olive oil in deep pot. Crumble in pork, cook until browned, and set aside. Add onions, celery, and carrot to pot; sauté until vegetables are soft. Add garlic, sprinkle with flour, cook an additional five min.

2. Stir in reserved pork, squash, sage, mace, wine, tomatoes and stock. Simmer, stirring occasionally, for one hour. Finish with cream, garnish with additional fresh herbs to order, if desired. Serve with pasta and parmesan cheese.

Related Terms:

Pork, Italian, Entrée

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