Rigatoni with Veal Bolognese and Butternut Squash
Andrew Zimmern makes his velvety pasta sauce—a classic Italian combination of sweet squash and veal—even more luscious with a touch of cream. Plus: Andrew Zimmern's Kitchen Adventures
Andrew Zimmern makes his velvety pasta sauce—a classic Italian combination of sweet squash and veal—even more luscious with a touch of cream. Plus: Andrew Zimmern's Kitchen Adventures
Great recipe! I drained the canned tomatoes and added sausage. Tasted even better the next day.
added some tablespoons of flour -- sorry for the mis-spell
I made this last night and it was amazing! Took longer to cook out the wine than 3 minutes, but the end texture was creamy and delicious.
I liked this recipe but the sauce seemed too thin so I added a jar of Bolognese sauce.... I did do all the reducing like the recipe states... maybe I just like a thicker sauce... delicious flavor definitely from all the fall ingredients.. the sage, the butternut squash, the bacon, and the veal was delicious.. Usually when I make meat sauce, I use ground beef and the sauce turns out greasy, but this turned out very nice