1 box rigatoni (1 pound)
1 pound veal, freshly grinded
1 onion, finely chopped
4 garlic cloves, minced
2 tablespoons thyme, fresh, chopped
1 tablespoon olive oil
4 talespoon butter
3 tablespoon flour
2 cups milk
1 butternut squash,
1 ½ cup mozzarella, shredded
salt and pepper
fresh parsley, chopped
Peel & cut the Butternut Squash into 2″ cubes, toss in olive oil, Salt and Pepper and roast on a sheet pan at 375 for 45 minutes. Half way through the cooking time toss squash. Using a food processor, puree the roasted squash, set aside.
Preheat the broil to high.
Heat the olive oil in a large skillet over medium high heat. Add the veal to the skillet, crumble and brown. Add onion, garlic, thyme and cook for 6 minutes. Pour white wine over the meat for 2 more minutes.
Cook pasta in boiling salted water for 8 minutes.
Meanwhile melt the butter in a saucepot over medium heat. Whisk in the flour for 1 minute. Pour milk over the flour and season with nutmeg, salt and pepper and thicken to coat a spoon. Stir in the butternut squash puree and melt in ½ cup mozzarella.
Toss the pasta, veal and sauce to combine, top with the remaining mozzarella and broil to brown for 4 minutes. Garnish with parsley.
Serve with organic roasted red pepper.