Rigatoni with Veal Bolognese & Butternut Squash - Andrew Zimmern

Ingredients

• 2 thick-cut slices of bacon, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 cup minced carrot
• 1/2 cup minced celery
• 1/2 cup minced onion
• 3 large garlic cloves, thinly sliced
• Kosher salt
• 1 pound ground veal
• 1 sage sprig
• 1 parsley sprig
• 1 bay leaf
• 2 teaspoons dried oregano, crumbled
• 1 teaspoon dried basil, crumbled
• 1 cup dry red wine
• One 15-ounce can diced tomatoes
• 2 1/2 cups chicken stock or low-sodium broth
• 1/2 medium butternut squash—peeled, seeded and cut into 1/2-inch dice (3 cups)
• 1/4 cup heavy cream
• Freshly ground white pepper
• 1 pound rigatoni
• Finely chopped thyme, for garnish