Pumpkin Beef Bolognese Recipe

Introduction

Pumpkin Beef Bolognese is a comforting twist on the classic Italian sauce, combining hearty ground beef with sweet, tender pumpkin and aromatic herbs. This flavorful dish is perfect for cozy dinners and brings a lovely autumnal touch to your pasta night.

Ingredients

• 14 ounces pasta
• 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 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
• 1¾ cups beef broth (or chicken or vegetable broth)
• 1 bay leaf
• 3 cups puréed tomatoes
• 1 tbsp tomato paste
• Fresh thyme, for serving
• Chili flakes, for serving
• 5 tbsp ricotta
• 1 tbsp olive oil
• 1 tbsp grated Parmesan
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-based saucepan or Dutch oven over medium-low heat. Add the finely chopped shallots, minced garlic, and celery, then cook, stirring occasionally, for about 5 minutes until softened.
2. Step 2: Add the diced pumpkin cubes to the pan and cook for about 5 minutes, stirring frequently.
3. Step 3: Stir in the diced fennel and cook for an additional 3 minutes.
4. Step 4: Increase the heat to high, add the ground beef, and break it up with a wooden spoon. Reduce heat back to medium and cook for 10 minutes, stirring occasionally, until the beef is fully browned.
5. Step 5: Mix in the dried thyme, sage, marjoram, chili flakes, smoked paprika, salt, and black pepper.
6. Step 6: Pour in the beef broth and add the bay leaf. Bring to a simmer and cook for 10 minutes.
7. Step 7: Stir in the puréed tomatoes and tomato paste. Cover the pan, reduce heat to low, and simmer for another 10 minutes or until the pumpkin is tender.
8. Step 8: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain well.
9. Step 9: To serve, plate the pasta and spoon the pumpkin beef Bolognese sauce over it. Add dollops of ricotta, a drizzle of olive oil, a sprinkle of grated Parmesan, fresh thyme, and chili flakes to taste.

Tips & Variations

• Use Hokkaido pumpkin or red kuri squash for their tender skins and sweet flavor, which means no peeling required.
• Swap ground beef for ground turkey or pork for a lighter variation.
• Add a splash of red wine during simmering for deeper flavor.
• For a vegetarian version, replace beef with lentils and use vegetable broth.
• Adjust chili flakes to control the heat level according to your preference.

Storage

Store leftover Pumpkin Beef Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water if needed to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! This hearty sauce pairs well with any pasta shape, but wider noodles like pappardelle or tagliatelle hold the chunky sauce nicely.

Is it necessary to include the pumpkin skin?

No, it’s not required. Using varieties like Hokkaido pumpkin allows you to cook with the skin on since it softens pleasantly, but you can peel the pumpkin if you prefer a smoother texture.

Pumpkin Beef Bolognese Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

This Pumpkin Beef Bolognese is a hearty and flavorful twist on the classic Italian meat sauce, incorporating tender pumpkin and aromatic herbs to create a comforting dish perfect for fall and winter. Ground beef is simmered with pumpkin, fennel, and a blend of dried herbs and spices in a rich tomato-based sauce, served over al dente pasta and topped with creamy ricotta and fresh thyme for an irresistible meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 14 ounces pasta

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, such as 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

Toppings

• 5 tbsp ricotta
• 1 tbsp olive oil
• 1 tbsp grated parmesan
• Salt, to taste
• Black pepper, to taste
• Fresh thyme, for serving
• Chili flakes, for serving

Instructions

1. Heat the oil: In a large heavy-based saucepan or Dutch oven, heat 3 tbsp olive oil over medium-low heat to prepare for sautéing aromatics.
2. Sauté aromatics: Add the finely chopped shallots, minced garlic cloves, and celery to the hot oil. Cook, stirring occasionally, for about 5 minutes until softened and fragrant.
3. Add pumpkin: Stir in the diced pumpkin cubes and continue cooking for about 5 minutes, stirring frequently, to start softening the pumpkin.
4. Add fennel: Add the diced fennel to the pan and cook for an additional 3 minutes, allowing it to soften slightly and blend with the pumpkin.
5. Brown the beef: Increase the heat to high and add the ground beef to the pan. Break it up slightly with a wooden spoon. Once the beef starts cooking, reduce heat to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through and browned.
6. Add herbs and spices: Stir in dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, and black pepper to infuse the sauce with flavor.
7. Simmer with broth and bay leaf: Pour in the beef broth and add the bay leaf. Bring the mixture to a simmer and cook for 10 minutes to develop a rich base.
8. Add tomatoes and continue simmering: Stir in the puréed tomatoes and tomato paste. Cover the pan and simmer for another 10 minutes or until the pumpkin is tender and the flavors meld.
9. Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well.
10. Serve: Plate the cooked pasta and top it generously with the pumpkin beef bolognese sauce. Spoon dollops of ricotta over each serving, drizzle with 1 tbsp olive oil, sprinkle grated Parmesan, fresh thyme leaves, and additional chili flakes if desired. Season with salt and black pepper to taste. Enjoy immediately.

Notes

• Use Hokkaido or red kuri pumpkin for the best flavor as their skins are tender enough to cook with.
• For a spicier dish, increase the chili flakes to your preference.
• Vegetarian option: substitute ground beef with lentils or plant-based meat alternatives and use vegetable broth.
• If you prefer a thicker sauce, simmer uncovered for additional time to reduce liquid.
• Fresh parmesan and ricotta add creaminess and richness, but you can omit or replace based on dietary preferences.

Keywords: pumpkin bolognese, beef bolognese, autumn recipe, pumpkin pasta sauce, Italian pasta sauce, hearty winter meal