Description
This Pumpkin Beef Bolognese is more than just a comforting dish; it’s a celebration of fall flavors packed into every bite.
Ingredients
Scale
- 1½ lb ground beef
- 3 tbsp olive oil
- 1 small or ½ large fennel bulb, diced
- 3 garlic cloves, minced
- 14 oz pasta (any type)
- 4 cups diced pumpkin (skin on, seeds removed)
- 1 celery stalk, finely chopped
- 2 shallots, finely chopped
- 3 cups puréed tomatoes
- 1 tbsp tomato paste
- 1¾ cups beef broth (or chicken/vegetable)
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp smoked paprika
- ½ tsp chili flakes
- 1 tsp dried marjoram
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- Fresh thyme (for serving)
- Extra chili flakes (for serving)
- Optional Whipped Ricotta Topping:
- 5 tbsp ricotta
- 1 tbsp olive oil
- 1 tbsp grated parmesan
- Salt and pepper, to taste
Instructions
- Begin by heating the olive oil in a large pot over medium heat. This step is crucial as it allows the oil to warm up, ensuring your ingredients sauté evenly. Once the oil is shimmering, add the finely chopped shallots, minced garlic, and chopped celery. Sauté these aromatic ingredients for about five minutes, stirring frequently to prevent sticking, until they become fragrant and slightly translucent.
- Next, introduce the diced pumpkin to the pot. This will impart a lovely sweetness to the dish. Let the pumpkin cook for an additional five minutes, stirring occasionally until it starts to soften slightly but retains its shape.
- Now it’s time to stir in the diced fennel. The fennel’s subtly sweet and anise-like flavor pairs beautifully with the pumpkin, enhancing the overall taste of your Bolognese. Allow it to cook for about three more minutes.
- Increase the heat to high and add your ground beef to the pot. Break it up as it cooks, ensuring it gets a good brown sear. Lower the heat back to medium and continue to cook for approximately ten minutes until the beef is fully browned and the flavors have melded.
- Once your beef is browned, it’s time to sprinkle in the dried thyme, sage, smoked paprika, chili flakes, salt, and pepper. Give everything a good mix to combine the spices evenly with the meat and vegetables, allowing the herbs to release their fragrant oils.
- Add the beef broth and bay leaf to the mixture. Allow the concoction to come to a gentle simmer for about ten minutes, enhancing the dish’s depth as the ingredients marry together.
- Incorporate the tomato purée and tomato paste into the pot. Give it a good stir, then cover and let it cook for an additional ten minutes, until the pumpkin becomes tender and the sauce thickens. This step is essential for creating a rich and creamy texture that will coat your pasta beautifully.
- While your sauce is simmering, boil water in another pot and add salt to it. Once boiling, add your desired pasta and cook until al dente, according to package instructions. Once cooked, reserve some pasta water, then drain the pasta in a colander.
- If you’re opting for the whipped ricotta topping, combine ricotta, olive oil, parmesan, salt, and pepper in a bowl. Whisk until smooth and creamy, setting it aside to serve later.
- Toss the drained pasta with the sumptuous Bolognese sauce and mix well. Serve the pasta with a generous dollop of whipped ricotta on top, garnishing with fresh thyme and an extra sprinkle of chili flakes for a kick. Your Pumpkin Beef Bolognese is now ready to be savored!
Notes
This dish is perfect for busy weeknights and can be made ahead of time. It also freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 900 mg
- Protein: 40 g