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Pumpkin Beef Bolognese

Savory Pumpkin Beef Bolognese: A Cozy Dinner Delight

Enjoy a comforting Pumpkin Beef Bolognese, perfect for chilly evenings and busy weeknights, featuring a rich meat sauce with pumpkin.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons olive oil A flavorful base for sautéing the aromatics.
  • 1 medium shallots Impacts sweet, mild onion flavor; use regular onions if necessary.
  • 2 cloves garlic Fresh is preferred for depth; powdered works in a pinch.
  • 1 stalk celery Adds mild flavor and texture; can be swapped with carrots.
  • 2 cups pumpkin (diced) Hokkaido or red kuri squash recommended for best results.
  • 1 bulb fennel Enhances the sauce's depth with unique flavor.
  • 1 pound ground beef Provides protein and richness; ground pork or chicken can be used.
  • 1 teaspoon dried herbs (thyme, sage, marjoram) Elevates the flavor; Italian seasoning can be used.
  • ½ teaspoon smoked paprika Adds a delightful smokiness; regular paprika can be substituted.
  • ¼ teaspoon chili flakes For a touch of heat; adjust to your liking or omit.
  • to taste salt & black pepper Essential for seasoning; personalize to taste.
  • 2 cups beef broth Moistens and enhances meat flavor; chicken or vegetable broth can also be used.
  • 1 leaf bay leaf Infuses the sauce with a lovely flavor.
  • 1 can purées tomatoes Forms the base; canned tomatoes are convenient.
  • 2 tablespoons tomato paste Intensifies the tomato flavor; extra puréed tomatoes can be a substitute.
For Serving
  • to taste fresh thyme Perfect for garnish.
  • 1 cup ricotta (optional) Adds creaminess; whip with olive oil and Parmesan.

Equipment

  • Large saucepan
  • wooden spoon
  • Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 finely chopped shallot, 2 minced cloves of garlic, and 1 diced stalk of celery. Sauté for about 5 minutes, stirring occasionally, until the shallots are translucent and the garlic is fragrant.
  2. Next, add 2 cups of diced pumpkin and 1 diced fennel bulb to the pan. Cook for another 8 minutes, stirring frequently, until the pumpkin is tender and begins to caramelize.
  3. Increase the heat to medium-high and add 1 pound of ground beef to the pot. Stir for about 10 minutes until it’s browned and no longer pink.
  4. Stir in 1 teaspoon each of thyme, sage, and marjoram, along with ½ teaspoon of smoked paprika, ¼ teaspoon of chili flakes, salt, and black pepper to taste.
  5. Pour in 2 cups of beef broth and toss in a bay leaf. Simmer over medium heat for about 10 minutes.
  6. Stir in 1 can of puréed tomatoes and 2 tablespoons of tomato paste. Cover the pot and simmer for an additional 10 minutes.
  7. Meanwhile, cook your choice of pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
  8. Serve by plating the pasta and ladling the Pumpkin Beef Bolognese over it. Optionally top with whipped ricotta and garnish with fresh thyme.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 150mgIron: 3.5mg

Notes

This sauce is perfect for meal prep—store leftovers in an airtight container and enjoy within three days.

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