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Gluten Free

Quick Beef Bolognese over Squash 'Spaghettini'

& Basil-Ricotta Topping

Cooking time

20 minutes




610 /serving

Do you love homemade meat sauces, but not the time required to prepare them? Try tonight’s beef bolognese, which you can whip up in 20 minutes with only 9 healthful ingredients. Since subbing in vegetables in lieu of flour-based pastas can be a great way to be mindful of both nutrition and taste, we toss strands of spiralized butternut squash into our quick and easy sauce. Add a spoonful of fresh ricotta, herbed with fine pieces of basil, to finish this ingenious dish.

We will send you:

  • 340g Ground beef (High-protein portion)
  • 90g Baby spinach
  • 15ml Minced garlic
  • 50g Diced onions
  • 1 Bunch of basil
  • 300g Spiralized butternut squash
  • 213ml Tomato sauce
  • 60g Ricotta
  • 12g Beef bolognese spice blend (salt, black pepper, garlic, onion, fennel seeds, herbs, paprika, sunflower oil, parsley, crushed Cayenne pepper)

Contains: Milk, Sulphites

You will need:

Large high-sided pan
Large pan
Olive oil
Salt & pepper
Total Fat
36 g
Saturated Fat
13 g
1360 mg
Total Carbs
32 g
15 g
42 g
5 g
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Start the sauce
In a large high-sided pan, heat a drizzle of olive oil on medium. Add the onions and garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the ground beef*; season with ½ the spice blend and S&P. Cook, breaking up the meat with a wooden spoon, 4 to 6 minutes until the meat is cooked through.
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Finish the sauce
Add the tomato sauce, spinach and ½ cup of water (double for 4 portions) to the pan of beef; bring to a boil. Reduce the heat and let simmer, stirring occasionally, 6 to 8 minutes, until the sauce has thickened; season with S&P.
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Cook the butternut squash 'noodles'
While the sauce cooks, in a large pan, heat a drizzle of oil on medium. Add the butternut squash 'noodles' and season with the remaining spice blend and S&P. Cook, stirring occasionally, 3 to 4 minutes, until softened.
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Season the ricotta
While the squash 'noodles' cook, pick the basil leaves off the stems; finely chop the leaves. In a bowl, combine the ricotta and ½ the basil; season with S&P.
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Finish & serve
Divide the squash ‘noodles’ between your plates and top with the bolognese sauce. Using two spoons, shape the ricotta into balls and place on top of the sauce. Garnish with the remaining basil. Bon appétit!

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