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Pumpkin Beef Bolognese

Irresistible Pumpkin Beef Bolognese: Comfort Food Delight

Enjoy a heartwarming Pumpkin Beef Bolognese that combines tender pumpkin with savory ground beef for a cozy family meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Pasta Choose your favorite type (spaghetti, fettuccine, etc.)
For the Sauce
  • 2 tablespoons Olive Oil Adds flavor and a perfect sautéing base; vegetable oil can be used as an alternative.
  • 1 cup Shallots Finely chopped for sweetness and depth; onions work in a pinch!
  • 3 cloves Garlic Minced for aroma; fresh garlic is best, but garlic powder is a substitute.
  • 1 stalk Celery Adds crunch and flavor; can be omitted if necessary.
  • 2 cups Diced Pumpkin Key to the dish’s texture and sweetness; Hokkaido or red kuri squash works wonders.
  • 1 bulb Fennel Offers a subtle anise flavor; omit if not available.
  • 1 pound Ground Beef The heart of the sauce; substitute with ground pork or chicken if you’d like a twist.
  • 1 teaspoon Dried Thyme Brings complexity; use Italian seasoning as a convenient alternative.
  • 1 teaspoon Sage
  • 1 teaspoon Marjoram
  • 1 teaspoon Smoked Paprika Adds depth and smokiness; regular paprika can be substituted easily.
  • 1/4 teaspoon Chili Flakes Adds a spicy kick; adjust to your heat preference.
  • 1 cup Beef Broth Keeps the sauce moist and rich; swap with chicken or vegetable broth as desired.
  • 1 leaf Bay Leaf Infuses with aromatic flavor; Italian seasoning can stand in if needed.
  • 14 ounces Puréed Tomatoes Creates the base sauce; feel free to use canned tomatoes if easier.
  • 2 tablespoons Tomato Paste Enhances richness; omit if using fresh tomatoes instead.
For Serving
  • to taste Fresh Thyme A flavorful garnish that elevates the dish's presentation.
  • optional cup Whipped Ricotta Adds creaminess and luxury; blend with olive oil and parmesan for perfection.

Equipment

  • large heavy-based saucepan
  • large pot

Method
 

Cooking Steps
  1. In a large heavy-based saucepan, heat 2 tablespoons of olive oil over medium-low heat. Add the finely chopped shallots, minced garlic, and diced celery, then sauté for about 5 minutes until they soften and become fragrant.
  2. Stir in the diced pumpkin and continue to cook for another 5 minutes. Next, add the chopped fennel and cook for an additional 3 minutes.
  3. Raise the heat to high and add 1 pound of ground beef to the pan. Cook for about 10 minutes, breaking it apart until it’s browned and completely cooked through.
  4. Mix in the dried thyme, sage, marjoram, smoked paprika, and chili flakes. Add 1 cup of beef broth and a bay leaf, stirring to combine. Let the sauce simmer for 10 minutes.
  5. Stir in the puréed tomatoes and tomato paste, blending thoroughly into the sauce. Cover and let it simmer for another 10 minutes.
  6. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add your favorite pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
  7. To serve, plate the pasta topped with the Pumpkin Beef Bolognese sauce. Optionally add a dollop of whipped ricotta and finish with fresh thyme and chili flakes.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Chop shallots and celery uniformly for even cooking. Allow beef to brown properly for enhanced flavor. Taste and adjust seasoning before serving.

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