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Pumpkin Beef Bolognese

Pumpkin Beef Bolognese: Comfort in Every Savory Bite

Enjoy the comforting flavors of Pumpkin Beef Bolognese, a warm one-pan meal that combines hearty ground beef and sweet pumpkin.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 833
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound pasta Any type you love
For the Sauce
  • 2 tablespoons olive oil Substitute with vegetable or canola oil if needed
  • 2 medium shallots Minced
  • 4 cloves garlic Minced; or use garlic powder if needed
  • 1 stalk celery Diced; omit if necessary
  • 2 cups diced pumpkin Hokkaido/Red Kuri; or 3 cups of pumpkin purée
  • 1 bulb fennel Chopped; or use onion as a substitute
  • 1 pound ground beef Can substitute with ground pork or chicken
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • 1 teaspoon smoked paprika Or regular paprika mixed with liquid smoke
  • 1/2 teaspoon chili flakes Adjust to taste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth Or chicken/vegetable broth
  • 1 leaf bay leaf Remove before serving
  • 1 can puréed tomatoes Or fresh if available
  • 2 tablespoons tomato paste
For the Topping
  • 1/2 cup whipped ricotta Optional; substitute with Greek yogurt
  • to taste fresh thyme For garnish
  • to taste chili flakes For garnish

Equipment

  • large saucepan or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium-low heat. Add minced shallots, garlic, and diced celery; sauté for about 5 minutes until softened.
  2. Stir in the diced pumpkin and cook for about 5 minutes. Then add chopped fennel and cook for an additional 3 minutes.
  3. Increase heat to high and add the ground beef. Brown for approximately 10 minutes, breaking it up as it cooks.
  4. Once the meat is browned, stir in the dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, black pepper, and beef broth. Add a bay leaf and bring to a gentle simmer for about 10 minutes.
  5. Gently stir in the puréed tomatoes and tomato paste. Cover and simmer for another 10 minutes, stirring occasionally.
  6. Cook pasta according to package instructions. Drain when slightly undercooked, so it absorbs the sauce flavor.
  7. Serve the Pumpkin Beef Bolognese over the pasta. Top with whipped ricotta and garnish with fresh thyme and chili flakes.

Nutrition

Serving: 1servingCalories: 833kcalCarbohydrates: 60gProtein: 40gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat on medium-low heat carefully.

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