Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Add finely chopped shallots, minced garlic, and diced celery, and cook for about 5 minutes until softened.

Add diced pumpkin to the pot and cook for an additional 5 minutes, then stir in chopped fennel and cook for another 3 minutes.

Increase the heat to medium-high and add 1 pound of ground beef. Break it apart and cook until browned for about 10 minutes.

Stir in dried thyme, sage, marjoram, chili flakes, salt, and black pepper. Add 2 cups of beef broth and a bay leaf and bring to a gentle simmer.

Incorporate 1 can of purée tomatoes and 2 tablespoons of tomato paste, then cover and let it simmer for another 10 minutes.

Meanwhile, cook your favorite pasta according to package instructions until al dente, typically around 8-10 minutes, then drain.

Ladle the rich meat sauce over a serving of cooked pasta. Garnish with whipped ricotta, fresh thyme, and additional chili flakes if desired.