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Pasta Bolognese with Summer Squash

Recipe Date: May 17, 2023
Difficulty: Easy
Measurements: Imperial (US)


  • 1/4 cup Damn Good olive oil
  • 1 medium onion, finely diced
  • 2 medium carrot, finely diced
  • 2 medium celery rib, finely diced
  • 2 slices bacon (or pancetta), chopped
  • 1 pound ground beef (or combination of beef, pork, veal)
  • 2 large garlic cloves, chopped
  • 2 zucchini or other summer squash, chopped (optional)
  • ½ cup Larson Pinot Grigio
  • One 15 oz can diced tomatoes and one 15 oz can tomato sauce
  • 1 cup chicken stock or canned low-sodium broth
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 1/4 cup heavy cream (optional)
  • 1 pound rigatoni
  • Freshly grated Parmesan


Heat 1 tablespoon of the olive oil in a large, heavy saucepan. Add the onion, carrot, celery and bacon and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned. Transfer mixture into a bowl.
Add the remaining olive oil to the saucepan and heat. Add the beef and cook over medium heat until just cooked. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat for one minute. Add squash and then the wine and cook, stirring occasionally until almost evaporated. Stir in the tomatoes, sauce, chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for up to 1 hour – stirring often. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through. Toss over cooked rigatoni and serve with Parmesan, and pair with our Three Lab Cab.
June 2019 Wine Club Recipes