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–+ servings
Pumpkin Beef Bolognese

Cozy Up with Pumpkin Beef Bolognese: A Hearty Delight

This Pumpkin Beef Bolognese is a comforting and hearty dish that brings warmth to chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Beef
Cuisine: Italian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound pasta spaghetti or fettuccine works wonderfully
For the Sauce Base
  • 2 tablespoons olive oil can swap with vegetable oil
  • 1 cup shallots finely chopped; regular onions can be used
  • 3 cloves garlic minced; garlic powder can be used as an alternative
  • 1 cup celery diced; feel free to omit
  • 3 cups pumpkin diced; Hokkaido or red kuri is best, but butternut works too
  • 1 bulb fennel chopped; can be skipped
  • 1 pound ground beef or ground pork or chicken as alternatives
For the Flavor Enhancers
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili flakes adjust to taste
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 cup beef broth or vegetable or chicken broth
  • 1 leaf bay leaf remove before serving
For the Tomato Sauce
  • 1 cup tomato purée preferably avoid substitutes
  • 2 tablespoons tomato paste omit for a lighter sauce
For the Creamy Touch
  • 1 cup ricotta optional; or use mascarpone
  • 1/2 cup grated parmesan or any hard cheese

Equipment

  • large saucepan or Dutch oven

Method
 

Step-by-Step Instructions for Pumpkin Beef Bolognese
  1. In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add in finely chopped shallots, minced garlic, and diced celery. Sauté for about 5 minutes until softened.
  2. Stir in 3 cups of diced pumpkin and 1 chopped fennel bulb. Cook for another 8 minutes, stirring periodically.
  3. Increase heat to medium-high and add 1 pound of ground beef, breaking it up. Cook for about 10 minutes until browned.
  4. Sprinkle in dried herbs and spices along with salt and black pepper, pour in 1 cup of beef broth and add a bay leaf. Let it simmer on low for about 10 minutes.
  5. Add in 1 cup of tomato purée and 2 tablespoons of tomato paste. Cover and simmer for another 10 to 15 minutes.
  6. While sauce simmers, bring a pot of salted water to a boil. Cook chosen pasta until al dente, drain and set aside.
  7. Combine the cooked pasta with the Pumpkin Beef Bolognese sauce, mix gently. Serve with a dollop of ricotta and sprinkle of chili flakes and fresh thyme.

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 900mgPotassium: 750mgFiber: 6gSugar: 10gVitamin A: 2000IUVitamin C: 25mgCalcium: 200mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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