Description
This Pumpkin Beef Bolognese is a comforting and flavorful twist on the classic Italian meat sauce. Combining ground beef with nutritious pumpkin, aromatic herbs, and a rich tomato base, this dish brings warmth and depth to your pasta night. Perfectly seasoned with thyme, sage, marjoram, smoked paprika, and a hint of chili flakes, this hearty sauce is served over your favorite pasta and optionally topped with creamy whipped ricotta for an indulgent finish.
Ingredients
Scale
Pasta
- 14 ounces pasta
Main Sauce
- 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 or 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
For Serving
- Fresh thyme
- Chili flakes
Whipped Ricotta (Optional)
- 5 tbsp ricotta
- 1 tbsp olive oil
- 1 tbsp grated parmesan
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Ingredients: Finely chop shallots, garlic, celery, and fennel bulb. Dice the pumpkin into small cubes, leaving the skin on and seeds removed. Set aside.
- Sauté Aromatics: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped shallots, garlic, celery, and fennel. Cook gently, stirring occasionally, until softened and fragrant, about 5-7 minutes.
- Cook Ground Beef: Increase the heat to medium-high and add the ground beef to the pan. Break it up with a spoon and cook until browned evenly, about 8-10 minutes. Season with salt, black pepper, dried thyme, sage, marjoram, smoked paprika, and chili flakes while cooking.
- Add Pumpkin and Broth: Stir in the diced pumpkin and mix well. Pour in the beef broth and add the bay leaf. Bring the mixture to a simmer.
- Add Tomato Base: Stir in the puréed tomatoes and tomato paste. Reduce heat to low, cover, and simmer gently for 20-25 minutes, or until the pumpkin is tender and the sauce has thickened.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make Whipped Ricotta (Optional): In a small bowl, combine ricotta, olive oil, grated parmesan, salt, and black pepper. Whip with a fork or whisk until creamy and smooth.
- Combine and Serve: Remove the bay leaf from the sauce. Toss the cooked pasta with the pumpkin beef bolognese sauce. Plate the pasta and dollop with whipped ricotta if using. Garnish with fresh thyme and additional chili flakes to taste.
Notes
- You can substitute ground beef with ground turkey or plant-based mince for variation.
- Using a pumpkin like Hokkaido or red kuri is preferred because the skin is edible and adds texture.
- For a richer sauce, simmer the bolognese longer to develop deeper flavors.
- Whipped ricotta is optional but adds a creamy contrast to the spicy, savory sauce.
- This sauce freezes well; store in airtight containers for up to 3 months.
Keywords: Pumpkin Bolognese, Beef Bolognese, Pumpkin Pasta Sauce, Autumn Recipe, Hearty Pasta Sauce