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Ready in 10 minutes

Quick Ground Beef & Squash Bolognese

with Fresh Fettuccine & Grana Padano

Cooking time

10 minutes




820 /serving

Ready, set, ragu! Thanks to fresh pasta that cooks in minutes, butternut squash and garlic that’s conveniently pre-chopped, and our ready-to-go mirepoix to start your sauce, this dish sets new speed records. Brown your hearty helping of ground beef and squash. Deploy the tomato sauce and our Alla Romana spice blend and see your bolognese boldly come together with Italian airs. Grana Padano cheese is the garnish for this marvellously meaty, made-in-no-time fettuccine.

We will send you:

  • 250g Ground beef
  • 15ml Minced garlic
  • 200g Diced butternut squash
  • 50g Mirepoix
  • 200ml Tomato sauce
  • 30g 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, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
11 g
1140 mg
Total Carb
86 g
12 g
47 g
8 g
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Start the bolognese
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of olive oil on medium-high. Sauté the mirepoix, 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.
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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.
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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.
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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. Top with the cheese. Bon appétit!

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