Source: Shape


Credit: Marcus Nilsson

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Fill a medium saucepan with 2 to 3 inches water and season with 1 teaspoon salt. Fit with a steamer insert. Bring water to a boil over high heat. Add squash to steamer basket and cover. Reduce heat to medium-low. Cook until squash is very tender, 20 to 25 minutes.

  • Carefully transfer squash to a blender or a food processor. Add 1 cup water from the saucepan and pulse until pureed.

  • Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Add the beef and pork. Season with salt and pepper, and cook, breaking up with the back of a spoon, until the meat is cooked through and golden, about 6 minutes. Transfer to a plate. Drain excess fat if necessary.

  • Return the skillet to medium-high heat and add the remaining 2 tablespoons oil and the onion. Cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute.

  • Return the meat and any accumulated juices to the pan and pour in the wine. Boil until the wine is evaporated, about 2 minutes. Add the squash puree to the skillet and bring to a boil. Reduce heat to medium and simmer for 5 minutes.

  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain pasta and rinse under warm water to remove excess starch.

  • Return pasta to pot and toss with half the Bolognese. Add a few tablespoons water if necessary to thin sauce slightly. Serve topped with remaining Bolognese and a drizzle of oil. Sprinkle with cheese and parsley.


This pasta is made from organic brown rice grown in Italy. It also contains eggs, which give the noodles solid structure. Steaming the squash preserves its bright-orange color for the Bolognese.Recipe by Laura Rege.