INGREDIENTS
1 lb
Beef
2 oz
Pancetta
1 lb
Butternut squash
3 cloves
Garlic
1
Onion
1 tsp
Oregano
1 tbsp
Rosemary
1/4 cup
Sundried tomatoes
1 tbsp
Thyme
1 28 ounce can
Tomatoes
3 cups
Beef broth
1
splash Balsamic vinegar
1/2 tsp
Red pepper flakes
1
Salt and pepper
1 cup
Italian red wine