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Pumpkin Beef Bolognese Recipe

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★★★★★

4.9 from 136 reviews

Pumpkin Beef Bolognese is a hearty and flavorful twist on the classic Italian meat sauce, featuring tender ground beef and sweet, earthy pumpkin cooked together with aromatic herbs and spices. This comforting dish pairs perfectly with pasta and can be elevated with a dollop of whipped ricotta for extra creaminess.

Ingredients

Scale

Sauce Ingredients

  • 3 tbsp olive oil
  • 2 shallots – finely chopped
  • 3 garlic cloves – minced
  • 1 celery stalk – finely chopped
  • 4 cups diced pumpkin (with skin, seeded; e.g. hokkaido pumpkin/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

Pasta

  • 14 ounces pasta

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

  1. Prepare the vegetables: Finely chop the shallots, garlic, celery, and fennel bulb. Dice the pumpkin into small cubes, keeping the skin on.
  2. Sauté aromatics and vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped shallots, garlic, celery, and fennel. Cook for about 5 minutes until softened and fragrant.
  3. Add pumpkin and ground beef: Stir in the diced pumpkin and cook for another 5 minutes. Then add the ground beef, breaking it up with a spoon, and cook until browned all over.
  4. Season and add herbs and spices: Mix in dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, and pepper. Stir well to coat the meat and vegetables evenly with the spices.
  5. Add liquids and simmer: Pour in the beef broth and add the bay leaf. Bring to a simmer, then stir in the puréed tomatoes and tomato paste. Reduce heat to low and simmer gently for 30-40 minutes, stirring occasionally, until the sauce thickens and the pumpkin is tender.
  6. Cook the pasta: While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
  7. Prepare whipped ricotta (optional): In a small bowl, combine ricotta, olive oil, grated parmesan, salt, and black pepper. Whisk or blend until smooth and creamy.
  8. Serve: Remove the bay leaf from the sauce. Toss the cooked pasta with the pumpkin beef bolognese or serve the sauce ladled over the pasta. Top with fresh thyme leaves, additional chili flakes for heat if desired, and a spoonful of whipped ricotta to finish.

Notes

  • You can substitute the pumpkin with other winter squashes like butternut or acorn if preferred.
  • For a spicier dish, increase the amount of chili flakes or add a dash of hot sauce.
  • Whipped ricotta adds a creamy texture and balances the spices but can be omitted for a lighter option.
  • Leftover sauce freezes well; store in airtight containers for up to 3 months.
  • Use gluten-free pasta to make this recipe gluten-free.

Keywords: Pumpkin Bolognese, Beef Bolognese, Fall recipes, Autumn dinner, Pumpkin pasta sauce

Find it online: https://busyrecipe.com/pumpkin-beef-bolognese-recipe/