Butternut Past with Bolognese Sauce

Prep Time

20 minutes

Cook Time

30 - 38 minutes



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Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer® (CT682SP)

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Ninja® Intelli-Sense Kitchen System with Auto-Spiralizer®Model #: CT682SP
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1 medium butternut squash, peeled, bulb end cut off, seeds removed
1/2 medium onion, peeled, cut in 1-inch pieces
2 cloves garlic, peeled
1 small stalk celery, cut in 1-inch pieces
1 small carrot, cut in 1-inch pieces
1/4 cup extra virgin olive oil, divided
3/4 pound uncooked ground chuck beef
1 can (28 ounces) crushed tomatoes
1/4 cup fresh flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup freshly grated Parmesan cheese, for garnish


  1. Preheat oven to 400°F.
  2. Position Fettuccine Blade onto Collecting Bowl and assemble Feed Chute Lid. Place squash into feed chute; secure on Blade Disc pin. Firmly secure pusher. Select GO; process squash. Set aside.
  3. Remove Auto-Spiralizer from base; replace with 64-ounce Precision Processor. Place onion, garlic, celery, and carrot into the 64-ounce Precision Processor. PULSE 5 times, or until evenly chopped.
  4. Heat 1 tablespoon olive oil in large skillet. Add vegetable mixture and sauté over medium heat until softened, about 2 to 3 minutes.
  5. Add ground beef to skillet. Sauté, stirring frequently, until meat is cooked through, about 7 to 10 minutes. Add crushed tomatoes, parsley, and basil. Cook over medium-low heat for 20 to 25 minutes. Season with salt and pepper.
  6. Meanwhile, place butternut squash noodles on a large baking sheet and drizzle with remaining olive oil. Toss gently. Roast 10 to 12 minutes or until al dente, turning gently halfway through cooking.
  7. Serve butternut squash noodles topped with warm sauce and Parmesan cheese.

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