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1
In a large enameled cast-iron casserole, cook the bacon in the oil over moderate heat, stirring occasionally, until the bacon is crisp, about 5 minutes.
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2
Add the carrot, celery, onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes.
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3
Add the ground veal, sage, parsley, bay leaf, oregano and basil and cook, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.
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4
Add the wine to the casserole and cook, stirring, until nearly evaporated, about 3 minutes.
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5
Add the tomatoes with their juices and cook, stirring, until the liquid has reduced by half, about 4 minutes.
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6
Add the stock and bring to a simmer.
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7
Cook over moderately low heat, stirring occasionally, until slightly reduced, about 8 minutes.
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8
Stir in the squash and simmer, stirring occasionally, until the squash is tender, about 25 minutes.
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9
Discard the sage, parsley and bay leaf.
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10
Stir in the heavy cream and season the sauce with salt and white pepper; keep warm over very low heat.
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11
In a large pot of salted boiling water, cook the pasta until al dente.
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12
Drain well and transfer the pasta to deep bowls.
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13
Spoon the sauce over the pasta, garnish with thyme and serve.
