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Pumpkin Beef Bolognese Recipe

Pumpkin Beef Bolognese Recipe
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★★★★★

5.2 from 22 reviews

This hearty Pumpkin Beef Bolognese is a flavorful twist on the classic Italian meat sauce, combining tender ground beef with sweet, tender pumpkin and aromatic herbs. Perfect for cozy dinners, this recipe features a rich, smoky tomato base spiced with smoked paprika and chili flakes, served over perfectly cooked pasta and topped with creamy ricotta and parmesan for extra indulgence.

Ingredients

Scale

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; preferably Hokkaido 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

Pasta

  • 14 ounces pasta (such as spaghetti, fettuccine, or pappardelle)
  • Salt for pasta water

Toppings

  • 5 tbsp ricotta cheese
  • 1 tbsp olive oil
  • 1 tbsp grated parmesan cheese
  • Fresh thyme leaves (for serving)
  • Additional chili flakes (for serving)
  • Salt and black pepper, to taste

Instructions

  1. Sautéing: Heat 3 tablespoons of olive oil in a large heavy-based saucepan or Dutch oven over medium-low heat. Add the finely chopped shallots, minced garlic, and celery. Cook, stirring occasionally, for about 5 minutes until softened and fragrant.
  2. Cooking the Vegetables: Add the diced pumpkin cubes to the pan and cook for about 5 minutes, stirring frequently to prevent sticking and to let the pumpkin start to soften. Then add the diced fennel bulb and cook for an additional 3 minutes until it begins to soften.
  3. Browning the Beef: Increase the heat to high and add the ground beef to the pan. Use a wooden spoon to break up the meat into small pieces. Once the meat is evenly distributed, reduce the heat to medium and cook for 10 minutes, stirring occasionally, until the beef is fully cooked and browned.
  4. Simmering the Sauce: Stir in the dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, and black pepper. Pour in the beef broth and add the bay leaf. Bring to a simmer and cook for 10 minutes to allow flavors to blend. Then add the puréed tomatoes and tomato paste, stir well, cover loosely, and simmer for another 10 minutes or until the pumpkin is tender and the sauce thickens slightly.
  5. Boiling the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a little pasta water if needed to loosen the sauce.
  6. Serving: Toss the pasta with the sauce or plate the pasta and spoon the bolognese on top. Dollop ricotta cheese over the sauce, drizzle with a bit of olive oil, and sprinkle with grated parmesan, fresh thyme leaves, and additional chili flakes if desired. Season with extra salt and black pepper to taste. Serve immediately and enjoy!

Notes

  • You can substitute the pumpkin with butternut squash or sweet potato for a variation in sweetness and texture.
  • If you prefer a spicier dish, increase the chili flakes or add a pinch of cayenne pepper.
  • For a richer sauce, allow the bolognese to simmer longer over low heat and add a splash of red wine before the broth step.
  • Use fresh herbs if available for a brighter flavor; add them towards the end of cooking to preserve their aroma.
  • Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.
  • To make this recipe gluten-free, use gluten-free pasta.

Nutrition

Keywords: Pumpkin Bolognese, Beef Bolognese, Pumpkin Pasta Sauce, Autumn Pasta Recipe, Hearty Dinner, Easy Weeknight Meal

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