Pork Bolognese with Squash

Menu Part: 
Cuisine Type: 

A classic bolognese sauce is made even better by the touch of sweetness the butternut squash adds. A mouth-watering meal when served steaming over pasta.


1 tbsp. olive oil
2 lb. coarse ground pork
2 cups onion, chopped
1⁄2 cup celery, chopped
1⁄2 cup carrots, chopped
4 cloves garlic, minced
1 tbsp. flour
1 lb. butternut squash, cubed, sautéed
8 leaves fresh sage
1 tsp. mace
1 cup dry red wine
48 oz. canned tomatoes with juice
1⁄2 cup beef stock
1⁄2 cup cream
24 oz. corkscrew pasta
8 oz. parmesan cheese


1. Heat olive oil in deep pot. Crumble in pork, cook until browned, and set aside. Add onions, celery, and carrot to pot; sauté until vegetables are soft. Add garlic, sprinkle with flour, cook an additional five min.

2. Stir in reserved pork, squash, sage, mace, wine, tomatoes and stock. Simmer, stirring occasionally, for one hour. Finish with cream, garnish with additional fresh herbs to order, if desired. Serve with pasta and parmesan cheese.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources