Butternut Squash Bolognese

Peel and finely dice the shallot and garlic. Wash or peel the carrot and wash the celery, then finely dice both.

Heat half of the oil in a large, deep skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it into small crumbles, until nicely browned. Transfer the ground beef to a plate and set aside.

Add the remaining oil to the skillet. Add the shallot, garlic, carrot, and celery, season with a generous pinch of salt, and cook over medium heat for 2 to 3 minutes, stirring occasionally, until the shallot is translucent. Add the diced butternut squash and cook for another 3 minutes.

Return the ground beef to the skillet. Add the tomato paste and cook for another 2 minutes, stirring frequently.

Deglaze the skillet with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2 to 3 minutes, or until it has reduced slightly. Add the vegetable broth and tomato passata and stir well. Add the bay leaf and Parmesan rind and simmer the Bolognese gently, uncovered, for 30 to 60 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened and reduced slightly.

Toward the end of the cooking time, cook the pasta in a large pot of generously salted water according to the package directions. Before draining, reserve at least ½ cup of pasta water. Remove the bay leaf and Parmesan rind from the Bolognese and season the sauce to taste with salt, black pepper, and the dried herbs.

Drain the pasta about 1 to 2 minutes before it is al dente and add it directly to the Bolognese. Add about ¼ cup (50 ml) of the reserved pasta water and cook for another 2 to 3 minutes, stirring frequently, until the pasta is al dente and well coated in the sauce.