Place the olive oil and the bacon in a large pot over medium heat. When bacon is crisped and rendered add the veal. Brown veal and add the herbs, celery, onion, carrot and garlic. Saute for 4-5 minutes and add the wine.

Simmer for a few minutes to cook off the alcohol taste. Add the tomatoes and reduce liquids by half. Add the stock and simmering, cook for 20 minutes reducing by 25%.

Add the squash pieces and continue simmering for another 20 minutes to reduce another 25%.

Add the cream, bring to a strong simmer and continue cooking until sauce has thickened.

Season with sea salt and white pepper and remove bouquet garni. Serve over my squash gnocchi or over your favorite sturdy pasta such as rigatoni, ziti or penne.