Pumpkin Bolognese

Pumpkin Bolognese

Recipe for a crowd !

In a heavy, non-reactive pot with a lid cook:

• 1 lb hamburger
• 1 lb plain ground pork
• ½ lb bacon cut into small pieces before cooking

Remove the cooked meat from the pan and set aside.

In the remaining fat  plus ½ cup olive oil cook:

• 2 med onions-diced until they smell sweet (10-15 min)

Add and continue sautéing:

• 3 carrots-diced
• 1 cup diced celery (if you have frozen cubes of celery from the summer use 1 cube)
• 2 tsp thyme
• 5 cloves of minced garlic
• Add your salt and pepper at this stage.  Be generous with the black pepper!

Add the meat back into the pot with the veggies.

Add:

• 2 cups of dry white wine
• 2 qts chopped up tomatoes (fresh or canned)

Reduce the liquid at a simmer for about 10 min.

Stir in:

• 1 qt of cooked winter squash puree
• 2 cups whole milk

Put the lid on the big pot and cook on a low simmer for about an hour.

Stir frequently so the squash doesn’t scorch on the bottom of the pot.

Adjust the salt and pepper again at the end of cooking.

Make a fresh mince of:

• 1  onion
• 1 cup fresh parsley (you could also use fresh celery leaves)
• 2 cloves garlic
• Juice from ½ lemon
• Generous sprinkle of sea salt

Set aside in a separate bowl.

Serve Bolognese over cooked pasta.

Top with lots of parmesan and a dollop of the fresh mince.

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