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Pumpkin Beef Bolognese

Pumpkin Beef Bolognese: A Cozy Twist on Classic Comfort

This Pumpkin Beef Bolognese combines tender pumpkin with savory beef in a hearty dish that warms up chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Use your favorite shape, such as penne or spaghetti.
For the Sauce
  • 2 Tbsp Olive Oil Substitute with vegetable oil for a lighter flavor.
  • 1 cup Shallots Chopped.
  • 4 cloves Garlic Minced.
  • 1 cup Celery Chopped.
  • 2 cups Diced Pumpkin Opt for Hokkaido or canned pumpkin if fresh isn't accessible.
  • 1 cup Fennel Diced, optional.
  • 1 lb Ground Beef Can use ground pork or chicken.
  • 1 tsp Dried Thyme
  • 1 tsp Dried Sage
  • 1 tsp Dried Marjoram
  • 1 Tbsp Smoked Paprika
  • 1/2 tsp Chili Flakes Adjust according to your spice preference.
  • 2 cups Beef Broth Can substitute with chicken or vegetable broth.
  • 1 leaf Bay Leaf Remember to remove before serving.
  • 1 can Purée Tomatoes
  • 2 Tbsp Tomato Paste
For Serving
  • 1 Tbsp Fresh Thyme For garnish.
  • 1/4 tsp Chili Flakes For garnish.
  • 1 cup Whipped Ricotta Optional, mix with olive oil and parmesan.

Equipment

  • large saucepan
  • pot for boiling pasta
  • Wooden Spoon

Method
 

Step‑by‑Step Instructions
  1. Heat a large saucepan over medium-low heat and add a generous splash of olive oil. Sauté finely chopped shallots, minced garlic, and diced celery for about 5 minutes until tender and fragrant.
  2. Introduce diced pumpkin to the pan, stirring well. Cook for another 5 minutes, allowing the pumpkin to soften slightly.
  3. Stir in diced fennel and cook for about 3 minutes, stirring continually.
  4. Increase the heat to high and add the ground beef. Brown for about 10 minutes, stirring occasionally.
  5. Season the mixture with dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and black pepper. Mix well.
  6. Pour in the beef broth, add bay leaf, and bring to a gentle simmer. Simmer for about 10 minutes.
  7. Stir in purée tomatoes and tomato paste. Cover and simmer for 15-20 minutes.
  8. Boil salted water in a separate pot and cook pasta until al dente. Drain, reserving some cooking water.
  9. Plate the pasta and ladle the Pumpkin Beef Bolognese sauce over the top. Add whipped ricotta, fresh thyme, and chili flakes to serve.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 100mgIron: 4mg

Notes

For best flavor, reheat on low heat on the stove, stirring occasionally. Fresh herbs lift the dish's taste.

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