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Winter Ragu Bolognese with Butternut Squash Gnocchi
A CORK, FORK, AND PASSPORT25Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (Large Fresh)
- 1 Tbsp. olive oil
- 2/3 cup finely chopped shallots
- 1/2 cup chopped celery (Finely)
- 1/2 cup carrot (Finely Chopped Fresh)
- 1 Tbsp. olive oil
- 1 lb. lean ground turkey
- 3 fresh mushrooms (cleaned and sliced)
- 3 Tbsp. pancetta (or Bacon, chopped)
- 1 tsp. canela
- 1/2 tsp. nutmeg
- 1 tsp. ground sage
- 2 tsp. bouillon (Better Than, Seasoned Vegetable Base)
- 6 oz. tomato paste
- 1 1/2 cups red wine
- 1 cup heavy cream (or Almond Milk)
- 1/2 cup grated romano cheese (Fresh, more for seasoning)
- 3 cups roasted butternut squash (Cubes)
- 1/2 cup ricotta cheese
- 1/4 cup freshly grated Pecorino Romano cheese
- 1 egg (whisked)
- 3 cups flour (Italian, 00)
- 1 tsp. ground nutmeg
- 1 tsp. ground sage
- 1 tsp. salt
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