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Pumpkin Beef Bolognese

Comforting Pumpkin Beef Bolognese: Your New Fall Favorite

Enjoy this Pumpkin Beef Bolognese, a cozy dish that combines rich flavors, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces pasta cook until al dente
For the Sauce
  • 2 tablespoons olive oil for sautéing
  • 1 medium shallot finely chopped
  • 2 cloves garlic minced
  • 1 stalk celery finely chopped
  • 2 cups diced pumpkin use hokkaido or red kuri
  • 1 cup diced fennel
  • 1 pound ground beef substitute with chicken or pork if preferred
  • 1 teaspoon dried thyme or fresh, if available
  • 1 teaspoon dried sage or fresh, if available
  • 1 teaspoon dried marjoram or fresh, if available
  • 1 teaspoon smoked paprika for a smoky flavor
  • 1 pinch chili flakes adjust to spice preference
  • salt & pepper to taste
  • 1 cup beef broth can use chicken or vegetable broth
  • 1 leaf bay leaf remove before serving
  • 1 can puréed tomatoes about 28 oz
  • 2 tablespoons tomato paste for flavor intensity
For Serving (Optional)
  • 1 cup whipped ricotta mix with olive oil and Parmesan
  • fresh thyme for garnish
  • chili flakes for garnish

Equipment

  • large heavy-based saucepan
  • wooden spoon
  • Knife
  • cutting board

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat until shimmering.
  2. Add 1 finely chopped shallot, 2 minced garlic cloves, and 1 finely chopped celery stalk. Sauté for about 5 minutes.
  3. Stir in 2 cups of diced pumpkin and cook for an additional 5 minutes.
  4. Add 1 cup of diced fennel and cook for another 3 minutes.
  5. Raise the heat and add 1 pound of ground beef. Cook for about 10 minutes until browned.
  6. Mix in 1 teaspoon of dried thyme, 1 teaspoon of dried sage, 1 teaspoon of dried marjoram, and a pinch of chili flakes.
  7. Pour in 1 cup of beef broth and add 1 bay leaf. Bring to a gentle simmer for about 10 minutes.
  8. Add 1 can of puréed tomatoes and 2 tablespoons of tomato paste. Simmer for another 10 minutes.
  9. Cook your pasta in salted boiling water according to package instructions, about 8-10 minutes.
  10. Drain pasta, plate generously with sauce, and top with whipped ricotta and garnishes.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 400IUVitamin C: 10mgCalcium: 70mgIron: 4mg

Notes

Use sweet varieties of pumpkin like hokkaido or red kuri for best results. Adjust seasoning and thickness as desired with reserved pasta water.

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