Protein Swap | Speedy Beef & Squash Bolognese
with Fresh Fettuccine
Cooking time
15 minutes
Servings
2/4
Calories
840 /serving
Ready, set, ragu! Thanks to fresh pasta and conveniently pre-chopped veggies, this dish doesn’t keep you waiting. Brown a hearty helping of ground beef and butternut squash, deploy tomato sauce and our Alla Romana spice blend and see your bolognese boldly come together with Italian airs. Grana Padano is the garnish for this meaty, 15-minute fettuccine.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Garlic cloves
- 200g Diced butternut squash
- 1 Onion (or shallot)
- 200ml Tomato sauce
- 30ml Vegetable demi-glace
- 225g Fresh fettuccine
- 25g Grana Padano (contains rennet)
- 9.5g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
11 g
Sodium
1360 mg
Total Carb
90 g
Sugars
14 g
Protein
47 g
Fibre
9 g
Preparation
Start the bolognese
Bring a medium pot of salted water to a boil. Halve, peel and small-dice the onion. Mince the garlic. In a large pan, heat a drizzle of oil on medium-high. Add the onion and sauté, 30 sec. to 1 min., until fragrant. Add the beef, garlic and squash. Cook, breaking up the meat, 3 to 4 min., until lightly browned; season with the spices and S&P.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Finish the bolognese
Meanwhile, to the pan of beef, add the tomato sauce, demi-glace and ½ the reserved cooking water. Bring to a simmer and cook, 3 to 4 min., until the flavours have combined, the squash is tender and the beef* is cooked through.
Combine the pasta & serve
To the pan of bolognese, add the pasta. Cook, stirring frequently, 30 sec. to 1 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the cheese. Bon appétit!
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$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
