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Fresh pre-cut ingredients
20 minutes

Ground Beef & Butternut Squash Bolognese

with Fettuccine & Crispy Sage Pangritata

Cooking time

20 minutes

Servings

2/4

Calories

1140 /serving

Pangritata, you ask? It’s just another term for fairy dust. You’ll sprinkle the addictively crispy mixture of fried sage leaves and flaky panko breadcrumbs atop this heart-warming pasta number—it adds a final magic touch, along with shavings of Parmesan. Underneath, the bolognese of ground beef, mushrooms and cubed squash in a touch of tomato sauce cozies up with al dente noodles. This one is guaranteed to put everyone at the table under its spell.

We will send you:

  • 250g Ground beef
  • 15ml Minced garlic
  • 1 Shallot (or onion)
  • 1 Bunch of sage
  • 170g Mushrooms
  • 200g Diced butternut squash
  • 19g Panko
  • 225g Fettuccine
  • 200ml Tomato sauce
  • 25g Shaved Parmesan (contains rennet)
  • 16.5g Marinara Magic spices (salt, garlic, sugar, red bell pepper, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, brown sugar, onion, basil)

Contains: Milk, Wheat

You will need:

Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
49 g
Saturated Fat
14 g
Sodium
1230 mg
Total Carb
125 g
Sugars
20 g
Protein
53 g
Fibre
9 g
Preparation
a picture
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
a picture
Make the pangritata
Meanwhile, pick the sage leaves off the stems; roughly chop the leaves. In a large, high-sided pan, heat 2 tbsp oil (double for 4 portions) on medium. Cook the panko and sage, stirring occasionally, 1 to 2 min., until the panko is beginning to brown and the sage is crispy. Transfer to a bowl and season with S&P. Reserve the pan.
a picture
Make the bolognese
Halve, peel and mince the shallot. Quarter the mushrooms. In the reserved pan, heat a drizzle of oil on medium-high. Cook the beef, squash and mushrooms, breaking up the meat, 3 to 4 min., until browned. Add the garlic, shallot, spices and S&P. Cook, stirring frequently, 2 to 3 min., until fragrant. Add the tomato sauce and ⅔ cup water (double for 4 portions). Bring to a simmer and cook, stirring occasionally, 8 to 10 min., until the squash is tender and the beef* is cooked through; season well with S&P (start with ½ tsp; double for 4 portions).
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Combine the pasta & serve
To the pan of bolognese, add the pasta and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 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 pangritata and cheese. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.