Cooking Instructions
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Step 1
Cook
Ground Veal (455 g)
and
Sirloin Steak (455 g)
until it has lost its pink color.
Step 2
Add
Garlic (4 cloves)
,
Dried Oregano (5 g)
, and
Crushed Red Pepper Flakes (as needed)
. Stir.
Step 3
Add
Dry Red Wine (300 mL)
, stir to absorb any brown bits.
Step 4
Blend
Canned Whole Peeled Tomatoes (1.2 kg)
in a blender. Add to sauce.
Step 5
Add in
Tomato Paste (50 g)
with a dash of
Salt (to taste)
and
Ground Black Pepper (to taste)
. Slowly bring to a boil, then lower heat to a low heat and cook for 45 minutes stirring occasionally.
Step 6
Preheat oven to 375 degrees F (190 degrees C).
Step 7
Slice
Butternut Squash (to taste)
to thin slices. Spray lightly with olive oil,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and roast for 15 minutes in oven at 375 degrees F (190 degrees C) or to desired doneness.
Step 8
Meanwhile, add
Heavy Cream (235 mL)
to sauce and cook for 10 minutes stirring occasionally.
Step 9
Add
Fresh Basil (5 g)
and
Parmesan Cheese (45 g)
to sauce.
Step 10
Plate the sliced butternut squash and add the sauce. Garnish with parmesan and basil.
