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Pumpkin Beef Bolognese Recipe

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★★★★★

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.

Ingredients

Scale

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

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