Squash bolognese with pasta

Squash bolognese with pasta

Total: 30 min. | Active: 30 min.
lactose-free
Nutritional value / person: 533 kcal
, Fat: 17 g
, Carbohydrate: 65 g
, Protein: 26 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

olive oil for frying
150 g minced meat (beef and pork)
¼ tsp salt
a little pepper
1 onion, finely chopped
1 garlic clove, finely chopped
200 g squash (e.g. Red kuri squash)
¼ tsp cinnamon
½ tsp salt
a little pepper
150 g cherry tomatoes
2 tbsp tomato puree
2 dl water

Pasta

150 g pasta (e.g. Papardelle noodles)
salted water, boiling
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How it's done

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Sauce

Heat a dash of oil in a frying pan. Add the meat, brown for approx. 2 mins., season, remove from the pan. Reduce the heat, wipe the cooking fat from the pan, add a dash of oil to the same pan. Add the onion, garlic and squash, sauté for approx. 4 mins., season. Add the tomatoes and the tomato puree, sauté briefly. Pour in the water, bring to the boil, reduce the heat. Return the meat to the pan, cover and simmer over a low heat for approx. 15 mins.

Pasta

Cook the pasta in boiling salted water until al dente, then drain and serve with the sauce.

Good to know
Serve with: Grated cheese

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