To prepare the dish for service begin by boiling your pasta for 16-22 minutes, until just before perfect al dente.
In a medium sauté pan bring 6oz of Bolognese to a simmer over high heat. Add in the cooked pasta and a small amount of pasta water if necessary to loosen the sauce.
Sauté the sauce and pasta together until evenly coated and warmed through.
To plate pour the sauce covered pasta into a shallow pasta bowl and garnish with shaved parm and fresh chive. Serve to your customers to enjoy!
Ingredients
12 to 15 ea. Piancone Epicurio® Paccheri Gragnano Rigati
6 oz. Butternut Squash Bolognese, (see recipe below)
1 oz. Ultimo!® parmesan cheese, shaved
1 tbsp. Peak Fresh Produce® Chives, Fresh, as needed for garnish
Butternut Squash Bolognese
Directions
Begin by making the sauce because it will need to simmer for 2-3 hours to properly develop flavor.
In a 3-gallon stock pot bring the olive oil just below smoke point and add in the carrots, celery, onion and butternut squash. Allow to sweat over medium heat until softened and fragrant. (approx. 3-5 minutes) Adding a pinch of salt to the vegetables will draw out their natural moisture and allow sweating process to happen faster.
Next add in the tomato paste and allow to cook until fragrant. The ingredients should smell slightly sweet, and the color will change to a “rusty” red. At this point deglaze with the wine and add the entire can of whole peeled tomatoes including the juice.
Allow to simmer over medium heat, stirring frequently, until vegetables are soft (approximately 30 minutes).
While the tomatoes and vegetables simmer heat a large sauté pan over medium high heat and brown the lamb and sausage. Once cooked through remove from heat and reserve.
Once the vegetables and tomatoes are soft remove from heat and blend using and immersion blender. Make sure to leave a little chunky for a more rustic sauce.
Once blended, return the sauce to a medium low flame and add in the ground veal and sausage. Season with salt and pepper if needed. Add the bay leaf and allow to simmer, stirring frequently, for an additional 1-2 hours or until desired consistency and depth of flavor is achieved. Remove from heat and reserve for service or cool and use over the next 7 days as needed.
