Ingredients:
• 2 thick-cut slices of bacon, chopped
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 3 large garlic cloves, minced
• Kosher salt
• 1 pound ground veal
• 1 sage sprig
• 1 parsley sprig
• 1 bay leaf
• One 15-ounce can diced tomatoes
• 3 1/2 cups low-sodium chicken stock, divided
• One 15-ounce can pumpkin purée (or make fresh if you have the time)
• 1/4 cup heavy cream
• Freshly ground pepper
Directions:
1. In a large stock pot, cook the bacon in the oil over moderate heat, stirring occasionally, until the bacon is crisp, about 5 minutes. Add the carrot, celery, onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the ground veal, sage, parsley, bay leaf, and cook, breaking up the meat with a wooden spoon, until no pink remains.
2. Add one cup of the stock to the casserole and cook, stirring, until nearly evaporated or about 3 minutes. Add the tomatoes with their juices and cook, stirring, until the liquid has reduced by half, about 4 minutes. Add the remaining stock and bring to a simmer. Cook over moderately low heat, stirring occasionally, until slightly reduced, about 8 minutes. Stir in the pumpkin and simmer, stirring occasionally, about 5 more minutes. Discard the sage, parsley and bay leaf. Stir in the heavy cream and season the sauce with salt and pepper; keep warm over very low heat.
I served this sauce with homemade butternut squash gnocchi. (Recipe previously posted here) It would also be wonderful with any pasta!
boymomfoodie.mom 