Description
This Pumpkin Beef Bolognese is a hearty and flavorful twist on the classic Italian dish, combining rich ground beef with seasonal pumpkin and aromatic herbs.
Ingredients
Scale
- 14 ounces pasta
- 3 tbsp olive oil
- 2 shallots – finely chopped
- 3 garlic cloves – minced
- 1 celery stalk – finely chopped
- 4 cups diced pumpkin – with skin
- seeded (like hokkaido pumpkin/red kuri squash)
- 1 small or ½ large fennel bulb – trimmed and diced
- 1.5 pounds ground beef
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried marjoram
- 1 tsp smoked paprika
- ½ tsp chili flakes
- salt – to taste
- black pepper – to taste
- 1 ¾ cups beef broth – or chicken or vegetable broth
- 1 bay leaf
- 3 cups puréed tomatoes
- 1 tbsp tomato paste
- fresh thyme – for serving
- chili flakes – for serving
- Whipped ricotta (optional)
- 5 tbsp ricotta
- 1 tbsp olive oil
- 1 tbsp grated parmesan
- salt – to taste
- black pepper – to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shallots, garlic, and celery, cooking until softened.
- Add the diced pumpkin and fennel to the skillet. Cook for about 5-7 minutes until the pumpkin starts to soften.
- Stir in the ground beef, breaking it apart with a spatula. Cook until browned.
- Add the thyme, sage, marjoram, smoked paprika, chili flakes, salt, and black pepper. Stir to combine.
- Pour in the beef broth, add the bay leaf, puréed tomatoes, and tomato paste. Mix well and bring to a simmer.
- Reduce heat and let the sauce simmer for 20-25 minutes, stirring occasionally.
- Serve the Bolognese sauce over the cooked pasta and garnish with fresh thyme and chili flakes. For whipped ricotta, mix ricotta, olive oil, parmesan, salt, and pepper until smooth and dollop over each serving.
Notes
Feel free to adjust the spice level by adding or reducing chili flakes. Use fresh herbs for better flavor, and don’t hesitate to substitute meats if you prefer.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1½ cups with pasta)
- Calories: 610 kcal
- Sugar: 9 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 39 g
- Cholesterol: 90 mg
Keywords: Pumpkin Beef Bolognese, pasta, Italian dish, fall recipes, comfort food